The Fish Point Sandwich Recipes

CRISPY FISH SANDWICH

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

THE FISH POINT SANDWICH

Steps:

• To make the lemon butter: Melt 4 tablespoons of butter over low heat in a small saucepan. Add the lemon juice and white wine. Keep the sauce warm on a corner of the stove.
• To prepare the fish: Whisk the eggs with the heavy cream in a large bowl. Put the flour in a separate bowl. Dredge the fillets in flour; shake off any excess then put the fillets into the batter.
• Heat 4 tablespoons butter in large heavy-bottomed skillet over medium heat. Lift the sole out of the batter, allow the excess to run off, then gently lay the fillets in the pan. Cook, turning the fish once, until the sole is flaky and the crust is crisp and golden brown, about 3 minutes per side.
• While fish is cooking, toast the bread and cut each piece in half diagonally (corner to corner). Arrange the toast points on 4 plates--2 per plate. Lift the fish from the pan onto the toast points. Drizzle the fish with lemon butter and serve immediately garnished with a sprig of fresh parsley, if desired.