Fish Sandwich With Basil Mayonnaise

Course : Fish
Serves: 4
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4 fillets skinless fish fillets -- 1/2-inch thick, fresh or frozen (about 1 pound total)
1/4 cup milk
1/2 cup fine dry bread crumbs
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
2 tablespoons margarine or butter -- melted
4 medium hamburger buns or Kaiser rolls
1 bunch lettuce leaves
=== basil mayonnaise ===
3 tablespoons mayonnaise or salad dressing
2 tablespoons dairy sour cream
2 tablespoons snipped fresh basil (or 1/2 teaspoon dried basil -- crushed)
1/2 teaspoon finely-shredded lemon peel

Preparation / Directions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Pour milk into a shallow dish. In another shallow dish combine bread crumbs, paprika, salt, and pepper. Dip fish in milk; roll fish in crumb mixture. Place fish in a greased shallow baking pan, tucking under any thin edges. Drizzle with melted margarine or butter. Bake in a 500F oven for 4 to 6 minutes or until fish flakes easily with a fork and coating is golden. Serve fish on toasted buns with lettuce and Basil Mayonnaise. For the Basil Mayonnaise: In a small bowl stir together all of the ingredients. Chill until ready to serve. Comments: Baking these fillets at 500F keeps the crumb coating nice and crispy. For crumb-topped fish, toss the crumb mixture with the margarine. Brush the fillets with milk and sprinkle the crumb mixture over the top of the fillets. Serve with or without the buns.

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