Asian Fish Sandwich with Sweet and Spicy Mayo
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This recipe for uses bread crumbs to create a crunchy coating for the fish. I also created a mayonnaise for the sandwich with a little bit of a kick. I think it helps balance the subtle sweetness of the King’s Hawaiian bread.
- Prep time
- 10 mins
- Cook time
- 10 mins
- Yield
- Serves 4
Ingredients
For fish sandwiches:
- 8 slices King’s Hawaiian Original Sweet Sliced Bread
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 4 fish fillets (such orange roughy) about 1/2-inch thick and around 1 pound
- 4 Tablespoons butter, divided use
For the Mayonnaise:
- 1/2 cup mayonnaise
- 1 Tablespoon orange marmalade
- 1/2 teaspoon ground ginger
- 1/4 teaspoon hot sauce
For assembling the sandwich:
- lettuce leaves
- sliced red onion rings
Instructions
- For the sandwiches: Trim the crusts from each bread slice and transfer crust pieces to a food processor; set bread slices aside. Process the crust pieces to make fine crumbs, then transfer to a plate. Toss the crumbs with ginger, salt, paprika, and pepper.
- Cut the fish filets to fit on four of the bread slices. Melt 2 Tablespoons of the butter and brush over each fillet, then coat each on both sides with the bread crumbs. Melt remaining 2 Tablespoons butter in a skillet and add fish, cooking each side until browned, turning once.
- Meanwhile, prepare mayonnaise. Mix together all mayonnaise ingredients in a small bowl and set aside. When fish is almost done, toast the bread slices until golden. Spread each slice with mayonnaise mixture. Place a lettuce leaf on four of the slices. Top with fish fillet and red onion, then top with remaining bread slices. Slice sandwiches on the diagonal and serve. Serves 4.
