Breaded Fish Sandwiches with Mint-Caper Tartar Sauce

By Deli1

Tiffany Vickers Davis, Cooking Light

JUNE 2013

Ingredients

• 2 tablespoons canola mayonnaise
• 2 tablespoons low-fat sour cream
• 1 tablespoon capers, chopped
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon red wine vinegar
• 3/8 teaspoon freshly ground black pepper, divided
• 1 medium Vidalia onion, thinly sliced
• 3 cups ice water
• 1/4 teaspoon salt
• 4 (6-ounce) square-cut mahimahi fillets
• 1/4 cup all-purpose flour
• 2 large egg whites, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 1/2 tablespoons olive oil
• 4 (1 1/2-ounce) Kaiser rolls, halved and toasted
• 8 thin tomato slices

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine first 6 ingredients in a small bowl; stir in 1/8 teaspoon pepper. Set tartar sauce aside.

3. Combine onion and ice water; soak 20 minutes. Drain on paper towels.

4. Sprinkle remaining 1/4 teaspoon pepper and 1/4 teaspoon salt evenly over fish. Place flour in a shallow dish; place egg whites in another dish. Place panko in another. Dredge both sides of fish in flour; dip in egg white, and dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until browned. Place fish on a baking sheet. Bake at 350° for 6 minutes or until fish flakes easily when tested with a fork.

5. Spread about 4 teaspoons mint mixture on bottom half of each bun. Top each with 1 fish fillet. Arrange onion evenly over fish; top with 2 tomato slices and top half of bun.