These German fish sandwiches have crispy fish, a classic pickle and egg remoulade, and fresh greens.
4 cornichon pickles
1/2 apple, not too sweet
2 tablespoons mayo
1/2 cup whole milk Greek yogurt
1 tablespoon pickle juice
1 teaspoon fresh lemon juice
1/4 cup fresh parsley, chopped
2 tablespoons milk
1/3 cup flour
1/3 cup breadcrumbs
2 fillets Pacific cod Available in Our Seafood Subscription Box
2 1/2 tablespoons butter
2 brioche rolls
2 large leaves butter lettuce
Boil one egg until hard (10-12 minutes) and peel while under cold water. Finely dice with cornichons. Remove core and finely dice the apple. Combine mayo, yogurt, pickle juice, lemon juice and season to taste with salt and pepper. Stir in parsley.
Whisk the second egg with milk and a pinch of salt, transfer to a deep plate or shallow bowl. Pour flour and breadcrumbs onto two separate plates. Dust the fish in flour, then coat in egg mixture, and finally coat with breadcrumbs.
Heat butter in a skillet over medium heat. Cook the fish for 4 to 5 minutes on each side. Transfer to a clean plate lined with paper towel.
Lightly toast brioche in the skillet or in a toaster. Build sandwiches with lettuce, fish, and remoulade. Serve the remaining remoulade sauce on the side.