Ein Teller mit einem Fischburger: ein paniertes Stück Fisch auf Salat mit Sauce Tartare in einem Brioche Bun

Fish Sandwich with Tartar Sauce

30 minutes

Mittel

2 people

It doesn't get any crispier or juicier than this: This fish sandwich with a golden-brown panko crust and creamy tartar sauce is pure comfort food. The grouper remains wonderfully moist on the inside, while the crispy coating delivers the perfect crunch. Paired with a lightly toasted and buttery brioche bun, crisp lettuce, and homemade classic sauce, this sandwich will delight everyone.

Ingredients

2 x 150 g Grouper loins
2 Brioche Buns
1 tbsp butter for toasting the buns
2 tbsp mayonnaise
80 g sour cream
70 g panko breadcrumbs
4 tbsp flour
2 eggs
½ onion, very finely diced
½ bunch chives, finely chopped
1 tsp medium hot mustard
1 tbsp capers (and 1 tbsp caper brine)
3 gherkins (and 1 tbsp gherkin brine)
1 romaine lettuce heart, finely chopped
1 tsp salt for the sauce and for seasoning the fish
Freshly ground black pepper
300 ml frying oil

Also great with

Skrei loin
Alaska Black Cod

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

For the tartar sauce, first combine 80 g of sour cream and 2 tablespoons of mayonnaise in a bowl. Add 1 teaspoon of mustard, half a finely diced onion, the chopped capers, the 3 finely sliced gherkins, and half a bunch of finely chopped chives. Mash a hard-boiled egg with a fork and mix it into the sauce as well. Add 1 tablespoon of gherkin brine and 1 tablespoon of caper brine for a pleasantly tangy freshness. Then season with salt and freshly ground pepper and then refrigerate until ready to use.
First, remove the skin from the grouper loins. To do this, use a sharp knife to cut between the skin and the flesh. The skin of the grouper is very firm, making it easy to remove. Then pat the loins dry with paper towels and season generously with salt and pepper.
For the crispy breading, first dredge the fish loins in flour, then dip them into a beaten egg, and finally coat them evenly with panko breadcrumbs.
Heat the frying oil in a small saucepan and fry the breaded grouper loins one after another until golden brown and crispy. Using a smaller pot requires less oil, and helps the fish cook evenly. After frying, briefly drain on kitchen paper.
Slice the brioche buns and toast the cut sides with a little butter in a pan until golden brown. Place finely shredded romaine lettuce on the bottom bun halves and spoon over a generous amount of tartar sauce. Top with the crispy fish loins and finish with another portion of tartar sauce. Place the top halves of the buns on top and serve the sandwich immediately.

Tip: This sandwich works not only with grouper but also excellently with other white fish such as skrei or black cod. The tartar sauce can also be adapted to suit your taste: a little Sriracha provides a pleasant spiciness, a dash of Worcestershire sauce adds more depth, and various herbs like parsley, dill, or chervil also go wonderfully with it. If you like, you can reinterpret the sauce again and again.