Panko-Crusted Fishwiches with Wasabi Tartar Sauce
Spice up a freshly fried fish sandwich with homemade wasabi sauce. Finish with toppings of your choice, such as sliced cucumbers, daikon or radish, shredded iceberg lettuce or white cabbage, chopped shiso or cilantro leaves.
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 teaspoons rice wine vinegar
- 1 teaspoon Dijon mustard
- 1/2-2/3 cup grapeseed oil
- Fine sea salt
- 2 tablespoons ponzu sauce or Tamari (dark soy sauce)
- 1 teaspoon lime juice
- 1 teaspoon wasabi paste
- 2 tablespoons sweet pickle relish
- 4 fillets white fish (6 ounces each), preferably a sustainable variety such as tilapia or pollock
- Salt and pepper (or seafood seasoning – I use my own blend of spices, but I’m a fan of Old Bay as well!)
- 1/2 cup superfine Wondra flour or all-purpose flour
- 2 eggs
- 1 1/2 cups panko
- 3 tablespoons fresh chives, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon granulated garlic or garlic powder
- Canola oil, for shallow frying
- Wedges of lime or lemon
- Optional toppings: sliced cucumbers, daikon or radish, shredded iceberg lettuce or white cabbage, chopped shiso or cilantro leaves
For the wasabi tartar sauce, make a mayonnaise: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady, thin stream until emulsified. Season with sea salt to taste. (Alternatively, use 1 cup store-bought mayo.) Stir in the ponzu sauce (or Tamari) and lime juice; mix well. Add the wasabi and relish, to taste.
Season the fish liberally on both sides. Place the flour in a medium size dish; beat the eggs and a splash of water in a second medium size dish; and combine the panko with the chives, ginger and garlic in a third medium size dish. Coat the fish evenly in flour, then egg, then panko mixture.
In a large skillet, heat a shallow layer of oil, about a quarter-inch, over medium to medium-high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.