Can’t go wrong here with this lightly pan-fried fish sandwich. Walleye and tilapia are great choices, and buying it as fresh as possible will make it even better. A simple egg wash helps the flour stick nicely to the fish and will give it the right amount of crispiness while keeping it out of greasy territory. You’ll know it’s done when it turns golden on the outside, and white and flaky on the inside. Serve in a hoagie bun with Tangy Tartar Sauce. It's easy to make and oh so good!
1¼ lb. fresh walleye or tilapia
½ cup flour
4 hamburger or hoagie buns
Salt and pepper
Tangy Tartar Sauce Ingredients
1 Tbsp. light mayonnaise
1 Tbsp. non-fat plain Greek yogurt
1 Tbsp. sweet pickle relish
1 tsp. balsamic vinegar
Part 1: Prepare fish
Rinse fresh fish and pat dry with paper towel.
In a small bowl, whisk 1 egg, plus 1 teaspoon water together until frothy.
Part 2: Prepare coating
Pour egg wash into a flat dish.
Put flour into a flat dish.
Part 3: Coat fish
Dip fresh fish into egg wash covering completely, then dredge through flour to coat lightly.
Season with salt and pepper.
Part 4: Cook Fish
Over medium heat place fish in skillet or griddle.
Cook until golden brown (3-4 minutes)
Turn fish over, allowing second side to cook until fish is done
(2-3 minutes or when fish turns white and flakes apart easily).
It doesn't take long so keep an eye on it
Butter both sides of bun and toast until golden brown. Remove and set aside.
Step 5: Prepare tartar sauce
Combine all ingredients and mix thoroughly.
Season to taste with salt and pepper.
Step 6: Build Sandwich
Spread tartar sauce on toasted bun and assemble sandwich.