Crispy Rockfish Sandwich
Crabanero Crispy Rockfish Sandwich... Baked?
Be it Mahi Mahi, grouper, cod or for that matter flounder , these fish can make great sandwiches, more specifically fried fish sandwiches, a favorite of mine, particularly when the are done well.
Perfectly golden brown and crispy on the outside and moistly cooked, flavorful and succulent fish on the inside , slapped on a toasted bun and dressed simply with lettuce tomato, a squeeze of lemon and home made tartar sauce.
Yeah, for this particular posting, I think we'll start with striper also known as Maryland rockfish or striped sea bass.
Striper is hands down the Mid Atlantic's best eating fish.
I had a bit of luck this past fall, well I didn't, some friends of mine did one cold October day, their luck or skill turned into mine, with a little prompting, as they shared part of their Rock fish catch.
I managed to wrangle 4-6 ounce striper fillets, 2 of the fillets I enjoyed grilled with spicy grits and a succotash burre blanc, using the last of the season fresh corn and fresh shelled lima beans.
The other striper filets, I put in the freezer and am about to use in this "Crabanero Crispy Striper Sandwich" with no deep frying necessary, instead we are going to lightly skillet fry and finish the cooking to crispy perfection in the oven.
What you need;
1 pound Rockfish filet cut into 4- 4 ounce filets
1/2 cup butter milk
liberal sprinkling of Crabanero and Crabanero Bay Seasoning
1 cup Panko crumbs
1 T. corn meal
1 T. corn starch
1 T. EVO
1 T. butter
What to do;
1. Marinate your fish fillets in butter milk, Crabanero brand hot sauce and a sprinkle or two of our Bay Seasoning.
2. Break up you panko crumb, corn meal and corn starch by rubbing briskly between your hands a few times.
***This will make the panko crumbs a bit finer, making them easier to ad hear to the flesh of the fish without having to flour and egg wash the fish before you drag it through the crumbs, providing you in the end with a crispy exterior and cleaner fresh fish flavor.***
3. press crumbs firmly into the fish, making sure to coat well.
4. Preheat your oven to 400.
5. Heat a skillet on medium high add a pat of butter and oil, do not over crowd your skillet.
6. Carefully place fillets into pan flesh side first allow to cook for a minute or so, carefully flip.
7. Place in oven for 10 minutes.
8. Take pan from oven, place on stove top and allow to rest for a few minutes before serving on toasted buns, lettuce and tomato.
What to drink;
A nice Spanish Albarino fruity, round and well balanced with just a touch of spice.
For this dish I like a lighter crisp lager, these days I am really liking Narragansett out of Rhode Island.
These may be familiar drinking picks and I will continue to suggest them till people start reading this blog or some kind vendor send samples of their fine products.