Fish Filet SandwichMar 26 2011 by
McDonald’s filet-o-fish sandwiches were a favorite of my husbands so I have seen quite a few of them in my time. While I’m not going to say this sandwich tastes exactly like McD’s I will say it is a really tasty fish sandwich. The almond crust is what makes it. I first had almond crusted trout at the Thornapple Valley Inn in Ada, MI and I’ve been using almond flour for the breading on fish ever since. By using almond flour and frying the fish in a skillet rather than deep frying you end up with much less fat and all healthy fat at that.
- 4 (5 ounce) white fish fillets. Please check the seafood watch list for the best choices.
- 2 egg whites, slightly beaten
- 2 tbsp olive oil
- 1/2 cup organic blanched almond meal flour
- sea salt and pepper to taste
- 4 whole grain hamburger buns (use gluten free buns for an entirely gluten free sandwich)
- 4 slices cheddar cheese (optional)
- 4 pieces leaf lettuce (optional)
- 4 tomato slices (optional)
- 4 tbsp tartar sauce *see notes
- Heat oil in a large skillet on high.
- Place the almond flour, salt and pepper in a pie plate or other flat dish.
- Dip each side of the fish fillet in the beaten egg and then in the almond flour, coating both sides well.
- Place the coated fillets in the skillet and cook about 4 minutes on each side until browned and fish flakes when pressed gently with the back of a fork.
- To serve, place each fillet on a bun, top with cheese, 1 tbsp tartar sauce and other condiments as desired.
Makes 4 sandwiches.
Serving size 1 sandwich.
Nutritional info will vary depending on which type of fish you use.
If you can’t find tartar sauce that doesn’t include unhealthy ingredients you can make your own by combining 1/2 cup mayo, 1 tsp minced dill pickle, 1 tsp minced capers, 1 tsp lemon juice, 1 tsp minced chives, 1 tsp minced parsley and pepper to taste.This sandwich is best eaten right away. You can store the fish in the fridge for up to 2 days but it will lose its crispy coating once it’s reheated.