Panko Crusted Fishwiches with Wasabi Tartar Sauce
Need a dairy free and pescatarian main course? Panko Crusted Fishwiches with Wasabi Tartar Sauce could be a super recipe to try. One serving contains 582 calories, 50g of protein, and 13g of fat. This recipe serves 4. For $4.49 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 1451 foodies and cooks. If you have panko breadcrumbs, eggs, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Taste and Tell Blog. With a spoonacular score of 91%, this dish is excellent. If you like this recipe, you might also like recipes such as Panko Crusted Wasabi Salmon with Orange Wasabi Cream Sauce, Wasabi and Panko-Crusted Pork with Gingered Soy Sauce, and Panko Crusted Chicken With Lemon Cream Sauce.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons chopped chives
sliced cucumbers, sliced radishes, shredded cabbage and cilantro, for serving
1 tablespoon dijon mustard
2 egg yolks
2 eggs
4 (6 oz) firm white fish, such as tilapia or pollock
½ cup superfine flour (like Wondra) or all-purpose flour
1 teaspoon garlic powder
½ - ⅔ cup grapeseed oil, or other neutral flavored oil
1 teaspoon ground ginger
1 tablespoon lemon juice
1 teaspoon lime juice
lime wedges
1½ cups panko breadcrumbs
2 teaspoons rice vinegar
salt
salt, pepper and Old Bay seasoning
4 firm buns
2 tablespoons sweet pickle relish
2 tablespoons tamari (dark soy sauce)
vegetable oil, for frying
1 teaspoon wasabi paste, or to taste
Equipment:
whisk
bowl
food processor
blender
frying pan
paper towels
Cooking instruction summary:
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 -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.
Step by step:
1. In a large bowl, whisk together the egg yolks, lemon juice, vinegar and mustard.
2. 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.
3. 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.
4. Heat about -inch of oil in a large skillet over medium-high heat. Fry the fish until golden, about 3 minutes per side.
5. Transfer to a paper towel lined plate and squeeze fresh lime over the fish.To serve, cut the buns in half.
6. Spread the Wasabi Tarter Sauce on inside of the top and the bottom of each but.
7. 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.
Nutrition Information:
covered percent of daily need
