Recipe Information

• Posted By : Rob Oliver
• Posted On : Jul 28, 2011
• Views : 2591
• Likes : 4
• Category : Quick Recipe
• Description : Flounder is one of my favorite fish just there is not much of them so to make a sandwich helps the taste last longer Heres a quick sandwich to help you need about a kilo to really perfect the fish sandwich on bolillos (Mexican yeast rolls) If you don’t have flounder and cant catch one or their are none at your local fish market, any boneless, white fish fillets will work well for this recipe. You don’t want fish bones in a sandwich ofcourse so besure to run your finger tips across the fillet surface. Remove bones by grabbing the ends with fine pliers, tweezers or your nails and gently pull them out. Fish Sandwich with Chipotle Tartar Sauce

Overview

• Fish Sandwich with Chipotle Tartar Sauce
  
  The elements for this recipe are tomatoes and lettuce, chipotle tartar sauce, toasted Mexican bolillos or other rolls or bread, and sautéed fish fillets.
  
  Chipotle Tartar Sauce makes enough for 3 sandwiches
  
      * 1/2 cup (120 ml.) mayonnaise
      * 2 teaspoons (11 grams) canned chipotle chile with adobo sauce, finely minced
      * 2 tablespoons  (30 ml.) onion, finely minced
      * 1 tablespoon (15 ml.) dill pickle, finely minced
      * 1 teaspoon (5 ml.) dill pickle juice
  
  Blend all ingredients and refrigerate. Be sure to mince chipotle chile finely, as large bites of heat may surprise the unwary diner.

   

   

   

   

   

   

  Now Sautéed Fish Fillets

  • 6 oz. (170 grams) fish fillet per sandwich
  • 1 tablespoon (15 ml.) flour per fillet
  • sea salt and freshly ground black pepper to taste
  • vegetable oil
  • 1 bolillo, or yeasted bread roll, or 2 slices of whole grain bread per sandwich
  1. Mix flour with salt and pepper. Dredge fillets in flour, coating the entire fillet well. Shake off excess flour.
  2. Heat skillet over medium heat and add vegetable oil. When oil is shimmering, place fillets in pan and sauté 8-9 minutes per inch of thickness, turning  halfway through cooking time. Do not over-cook.
  3. While fillets are cooking, cut bolillos or rolls in half, brush with olive oil and toast in a hot skillet, cut side down, until golden.

   

   

   

  Spread each half generously with chipotle tartar sauce, arrange tomato slices, lettuce, and fillet on toasted bolillo and top with remaining toasted bread. Eat while hot :)

   

   

   

  Cook fish 8-9 minutes per each inch of thickness. Undercooked fish can always be returned to the skillet; overcooked fish is a tragedy.

  Chipotle chiles, which are dried, smoked jalapeño chiles, come canned in adobo sauce. The sauce ingredients are tomato, vinegar, garlic and spices. It is muy picante and adds a unique mexicanismo flavor to dishes.