Cuban Fish Sandwiches

Serves: 4

Ingredients

For the fish

  • 4 white fish fillets (such as cod or snapper)

  • Salt and freshly ground black pepper

  • ½ tsp garlic powder

  • ½ tsp smoked paprika

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 1½ cups Kookakrumb Spicy breadcrumbs

  • Vegetable oil, for frying

To serve

  • Bread rolls of your choice

  • Yellow mustard, to taste

  • Mayonnaise,to taste

  • Sliced dill pickles

  • 4 slices Swiss cheese

  • 1 tomato, thinly sliced

  • pickled red onion, to taste

  • 1 cup coleslaw

Method

  1. Pat the fish fillets dry and season with salt, pepper, garlic powder, and smoked paprika.

  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with Kookakrumb Spicy breadcrumbs.

  3. Dredge each fillet in flour, dip in the egg mixture, then coat thoroughly in breadcrumbs, pressing gently toad here.

  4. Heat about 1 cm of vegetable oil in a large skillet over medium-high heat. Once hot, fry the crumbed fish for 2-3 minutes each side until golden brown and crisp. Transfer to a plate lined with paper towels to drain.

  5. Slice the bread rolls in half and lightly toast them until golden.

  6. Spread yellow mustard and mayonnaise on the bottom half of each roll.Add ¼ cup coleslaw and a slice or two of tomato, then place crispy crumbed fish on top.Top fish with a slice of Swiss cheese, dill pickles, pickled red onionCover with the top half of the roll and serve.

Note

  • Pictured are baby ciabatta rolls with the quantities given above divided into 8 smaller rolls

Kevin Lynch