"Oven-Fried" Fish Sandwiches

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            FOOD FUNNY
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Thanks again to "Lhadley123" for sending this one:

Uses For Fruit Cake

- Use slices to balance that wobbly kitchen table.
- Use instead of sand bags during El Nino.
- Send to U.S. Air Force, let troops drop them.
- Use as railroad ties.
- Use as speed bumps to foil the neighborhood drag racers.
- Collect ten and use them as bowling pins.
- Use instead of cement shoes.
- Use as bookends.
- Use slices in next skeet-shooting competition.
- Use as a pin cushion!

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            TODAY'S RECIPE
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My father will usually order a fish sandwich for lunch if it's on the
menu, and this acorn didn't fall far from the tree - I even like the
fish sandwiches at the place with the golden arches. The problem with
most fish sandwiches is that, due to the deep-frying, they are
frequently the menu item highest in fat content. Here is a low-fat
version with all the crispy crunchiness of the more traditional
version.

"Oven-Fried" Fish Sandwiches

1 1/2-2 lbs (675-900 g) fillets of catfish, perch, sea
bass, red snapper, or any good quality fresh fish
1 1/2 cups (375 ml) milk
Fresh or dried bread crumbs for dredging (Japanese
panko is excellent for this recipe)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 Tbs (45-60 ml) olive oil
4-6 kaiser rolls, hamburger buns, or hoagie buns
Lettuce leaves
Sliced tomatoes
Tartar sauce (optional), see below

Soak the fish in the milk for 10 to 15 minutes. Season the bread
crumbs with salt, pepper, and optional cayenne. Dredge the fish
fillets in the bread crumb mixture, discarding the milk. Drizzle a
little olive oil on a baking sheet and place the breaded fillets on
top. Drizzle with the remaining oil and bake in a preheated 500F
(260C) oven until the fish is firm to the touch and flakes easily, 4
to 5 minutes. Make sandwiches with roll of your choice, lettuce,
tomato, and tartar sauce if desired. Makes 4 to 6 sandwiches.

Tartar Sauce

1 cup (250 ml) mayonnaise
1 hard-boiled egg, finely chopped
2 Tbs (30 ml) finely chopped sweet pickle
or sweet pickle relish
1 Tbs (15 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped shallots or onion
1 Tbs (15 ml) chopped capers (optional)
1 Tbs (15 ml) chopped green olives (optional)
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine all ingredients in a small bowl. Makes about 1 1/4 cup
(300 ml).
Received on Wed Feb 25 08:06:34 2004