We started having fish sandwiches after moving to the Bay area. Fisherman’s Wharf has such lovely seafood places that when we go there we invariably end up having seafood.This is one sandwich I like and I tried searching for recipes on the net. I found a few really good ones and I have simplified them to suit my own taste.

 

Ingredients:
1 thick fish filet
1 cup all-purpose flour
1 egg, beaten
1 cup milk
1/4 tsp cayenne pepper
1 1/2 cups panko bread crumbs 
salt to taste
Freshly ground pepper
Extra-virgin olive oil
Sourdough baguette

For the garnish:
Mayonnaise
Lettuce leaves
Avacado wedges
Slices of tomato

Method:
Preheat oven to 350 degrees F.Put a large sheet tray in oven and heat it for 1/2 hour.

Begin by patting the fish filet dry. Apply salt and pepper and keep aside.

Take flour, beaten egg and milk, and bread crumbs in separate containers. Season each container with salt and pepper.Add the cayenne pepper to the flour.

Dip the fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.

Remove sheet tray from oven, add a little olive oil and transfer breaded fish to tray. Sprinkle olive oil over the fish. Bake for 30 minutes or until golden brown.

Split the baguette in half horizontally. Open it up and toast it in a hot pan until just warmed through.

Spread mayonnaise on both sides.Place avacadoes and tomatoes on one half and lettuce and fish filet on the other half.Close the sandwich and serve hot with mayonnaise and ketchup.

I am sending this to Anupama for the ” Sandwich Festival-2008“.