Fish fillet sandwiches

4 new ways to make a fish sandwich

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This article originally appeared in the May 2015 issue of Cottage Life magazine. 

Fish on a bun

A little ketchup and sweet relish turn tangy Remoulade (see p. 84) into your own secret sauce for a kid-friendly fish sandwich that’s so much better than the fast-food version. Start with 4 fillets of a firm fish, such as whitefish, bass, halibut, catfish, or tilapia. Coat in bread crumbs and pan-fry as you usually do (or batter and deep-fry if you like). You can even use frozen breaded fish to save time. Mix 1/2 cup (125 ml) Remoulade with 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) sweet relish and adjust seasoning. Assemble on 4 warm buns, with some tomato slices and lettuce or arugula. And would you like fries with that? Serves 4.

Grilled shrimp po’ boy

For a New Orleans–style nosh, peel and -devein 8 oz (250 g) uncooked shrimp (or thaw frozen peeled and deveined shrimp). Toss with 1 tbsp (15 ml) oil and 1 tsp (5 ml) Creole seasoning and refrigerate for an hour. (If you don’t have Creole seasoning, use a pinch each of cayenne, paprika, pepper, oregano, and thyme.) Grill (or sauté) shrimp over medium heat until pink and just cooked, no more than 3–4 minutes. Season with salt and pepper. Divide shrimp among 4 rolls and top with Celery Root Remoulade (see below). Serves 4.

Neapolitan tuna melt 

2 cans (170 g each) tuna packed in oil, drained and flaked (or four 85 g cans) • 1 shallot or 2 green onions, finely chopped • 1/2 cup (125 ml) mixed green and black olives, pitted and chopped • 1 clove garlic, minced • 1/2 tsp (2 ml) Dijon mustard • 1 tbsp (15 ml) fresh lemon juice • 2–3 tbsp (30–45 ml) olive oil • Salt and freshly ground pepper • 4 thick slices of rustic Italian bread • 4 tsp (20 ml) basil pesto, store bought or homemade (Blipp for a recipe) • 4 slices ripe tomato • 4 slices buffalo mozzarella

Preheat oven to 375°F (190°C). In a bowl, mix tuna, shallot or green onions, olives, garlic, mustard, lemon juice, and olive oil. Season to taste. Spread bread with pesto and top with tuna mixture, a tomato slice, and cheese. Arrange on a cookie sheet and bake until bread is lightly crisped and cheese just melts, about 5 minutes. Serves 4.

Danish-style smoked salmon

Mix sour cream and horseradish and spread on hearty rye. Layer smoked salmon (or trout), sliced apple, and radish. Top with a sprig of dill and serve with lemon slices. 

The essential fish sandwich condiment, open to endless variation:

In a small bowl, combine 1 cup (250 ml) mayonnaise, 1 clove gar-lic, minced, 1 tsp (5 ml) Dijon mustard, 2
green onions, finely chopped, and 1 tbsp (15 ml) capers, drained and minced. Season to taste with lemon juice, salt, and pepper. Store in a covered container in the refrigerator for up to 3 days. Makes about 1 cup (250 ml).

Celery Root Remoulade
Peel 1 lb (500 g) celery root and 1 carrot; grate or cut into match-
stick pieces, along with 1/2 fennel bulb (optional). In a large bowl, toss together with 1/2 cup (125 ml) Remoulade, 1/4 cup (60 ml) chopped fresh parsley, and a pinch of cayenne. Season to taste. Makes 6 cups (1.5 L).