Panko crusted fish is fried and served sandwich style with a homemade Wasabi Tartar Sauce.
Wasabi Tartar Sauce
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 teaspoons rice vinegar
- 1 tablespoon dijon mustard
- 1/2 – 2/3 cup grapeseed oil, or other neutral flavored oil
- 2 tablespoons tamari (dark soy sauce)
- 1 teaspoon lime juice
- 1 teaspoon wasabi paste, or to taste
- 2 tablespoons sweet pickle relish
- 4 (6 oz) firm white fish, such as tilapia or pollock
- salt, pepper and Old Bay seasoning
- 1/2 cup superfine flour (like Wondra) or all-purpose flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs
- 3 tablespoons chopped chives
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- vegetable oil, for frying
- lime wedges
- sliced cucumbers, sliced radishes, shredded cabbage and cilantro, for serving
- 4 firm buns
- In a large bowl, whisk together the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady stream until emulsified and thick. Season to taste with salt. (Alternately, use a blender or a food processor.) Stir in the tamari, lime juice, wasabi and relish.
- Season the fish with salt, pepper and Old Bay. Place the flour in a shallow dish. In another shallow dish, lightly whisk the eggs with a splash of water. In a third shallow dish, combine the panko with the chives, ginger and garlic. Coat the fish in the flour, then dip in the eggs, then coat with the panko.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat. Fry the fish until golden, about 3 minutes per side. Transfer to a paper towel lined plate and squeeze fresh lime over the fish.
- To serve, cut the buns in half. Spread the Wasabi Tarter Sauce on inside of the top and the bottom of each but. Place the fish on the bottom bun and top with sliced cucumbers, sliced radishes, shredded cabbage and cilantro. Top with the top half of the bun and serve.
*You can substitute in 1 cup of mayonnaise for the egg yolks through the oil.
*I cut my pieces of fish into 2 pieces to fit on the bun better. If preferred, you can use a longer sub roll.
slightly adapted from Every Day with Rachael Ray June 2013