Name: Crispy Fish Sandwich with Garlic-Tartar Sauce & Side Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 heads butter (Boston) lettuce; 1 ½ tbsp capers; 3 eggs; 3 cloves garlic; 1 medium red onion; 1.02 kg tilapia fillet; 6 tomatoes; 6 whole grain buns or rolls; all-purpose flour; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; panko bread crumbs; pure maple syrup; salt; white wine vinegar

Crispy Fish Sandwich with Garlic-Tartar Sauce & Side SaladCrispy Fish Sandwich with Garlic-Tartar Sauce & Side Salad — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 heads butter (Boston) lettuce

1 ½ tbsp capers

3 eggs

3 cloves garlic

1 medium red onion

1.02 kg tilapia fillet

6 tomatoes

6 whole grain buns or rolls

all-purpose flour

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

panko bread crumbs

pure maple syrup

salt

white wine vinegar

Instructions

Peel and mince garlic; mince capers. Transfer both to a small bowl along with mayo, vinegar, Dijon, and pepper. Whisk to combine the tartar sauce; set aside.

Combine oil, vinegar, Dijon, maple syrup, salt, and pepper in a large salad bowl; whisk to combine the dressing.

Peel and thinly slice onion into half rounds. Set half of the onions aside on a plate. Add the other half to the bowl with the dressing and stir to combine.

Wash and dry the tomatoes, then halve and slice them. Place half of the tomatoes on the plate; transfer the other half to the salad bowl.

Drain and thinly slice artichoke hearts; transfer to the salad bowl. Set aside while you prepare the fish.

Whisk eggs in a medium bowl.

Place bread crumbs in a second medium bowl.

Pat the fish dry with paper towels and place on a plate or other flat surface. Season with salt and pepper on both sides.

Sprinkle flour over both sides of each fillet. Press gently to adhere.

Preheat a large nonstick skillet over medium heat.

To bread the fish, dip each fillet into the egg, and then the bread crumbs. Press gently to adhere.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add fish to the skillet in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Once done, transfer to a clean plate lined with paper towel.

Meanwhile, toast the rolls.

Wash and dry the lettuce; separate the leaves. Set aside 2 large leaves per sandwich. Chop or tear remaining leaves into bite-sized pieces, add to the salad bowl and toss to combine.

Place the bottom half of a roll on each plate. Layer with tartar sauce, lettuce, tomato, onion, and a crispy fish fillet; close with top half of the roll. Serve salad on the side and enjoy!

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