I like to spend my Labor Day chowing down on fish sandwiches. After a summer of light grilled fish dinners, the cooler weather puts me in the mood for breaded fish, topped with cheese on a lightly toasted bun. Tarter sauce on the side, please. In a way, this slightly heavier sandwich symbolizes the beginning of the fall food season. As the days get shorter I am more apt to make cozier, warm meals that stick to my ribs. I like to serve this with a side salad and perhaps some late season corn. Or, sometimes it’s great just as it is.
Tilapia Fish Sandwich
Yields 2 Sandwiches, but recipe can be doubled or tripled easily
12 oz. skinless tilapia fillets (6 oz. each)
1/2 c. all-purpose flour
2 eggs, lightly beaten
1 c. bread crumbs
Olive Oil for the pan
2 soft sandwich buns
2 slices cheddar cheese
1. First, place the eggs, flour and breadcrumbs in separate shallow containers and line them up next to each other. Working with one fillet at a time, dredge the fillet in the flour, making sure each side is coated. Then, dip in the egg until the entire fillet is wet. Transfer to the breadcrumbs and lightly press the fillet into them on each side to make sure they are completely coated. Repeat with second fillet.
2. Heat the olive oil over medium heat until hot, but not smoking. Cook the fillets for 3 minutes per side, or until just cooked through and brown and crispy on the outside.
3. Transfer sandwich to toasted bun. Immediately top with slice of cheese and serve.