It’s confirmed that my sister and her family will be dining with us over Christmas. I’m excited because I haven’t seen my sister’s family in four years and this is the first time my nephew and niece will be setting foot in the US. It should be a fun couple of days, but I’ll admit, I’m also a little nervous for a number of reasons.
Firstly, there will eight gaping mouths to feed. That’s a lot of food, a lot of preparation and a lot of pressure. It’s also a Christmas dinner which means it has to be somewhat spectacular and involve many courses. Thirdly, this will be their first meal in the US and I don’t want anyone to get sick. I also have a tendency to consume too many jello-shots while preparing the meal and I don’t want to freak anyone out by accidentally burning the food, my hands or my hair. The fourth and probably the biggest concern is that the shower is broken and no one will be able to wash.
But all is not lost. Given my brother-in-law’s Italian heritage, I have decided to include a delicious seafood course in Christmas day festivities along the lines of feast of the seven fishes. And I can think of no better seafood dish than the classic fish sandwich. However, I will be using only one type of fish but I will make them into sliders, so we can feast on seven of them.
I’m not going to go into a lot of detail about the recipe for the fish, because it is pretty simple. Instead I will offer tips on the preparing of the fish and present a recipe for my tartar sauce, a must for any fish sandwich, especially on Christmas day. You may want to mix up a big batch because it can be easily used with main menu items such as prime rib, pork crown roast, leg of lamb etc..Yum.
Top tips for Fish sandwiches
- Try to use a flaky white fish, like cod, bass or Halibut.
- Portion each piece of fish slightly larger than the bun.
- Really take your time to ensure all bones have been removed from the fish. There is nothing more embarrassing than serving fish fillet sandwiches with a throat lodging bone. Maybe a hair is worse than a bone, so make sure your fish is free of bones and hair.
- You can deep fry your fish, but I think you should use a traditional breading by dredging the fish in flour, egg wash and bread crumbs.
- Use panko bread crumbs instead of regular crumbs.
- Season each station of flour, egg wash and bread crumbs.
- Shallow fry your fish fillets in canola oil
- 1 cup of mayonnaise ( you can make your own if you have time using grapeseed oil, lemon juice and egg yolks)
- Juice of one lemon
- 1/4 cup of cornichons, capers and pickles, minced
- Salt and pepper
- Mix well and adjust seasoning
- Serve on a toasted bun, shredded iceberg lettuce, a squeeze of lemon juice and dollop of tartar sauce.
Suggested pairings: The only drink to serve this with is with tamarind flavored jarritos.