Crumbed Fish Sandwich with Smoky Mayo January 6, 2025
Fish sambos are a guaranteed good time! We’ve jazzed the classic fish sandwich up with homemade pickled onions and zesty zucchini ribbons. Perfect for lunch or an easy dinner. They’re best served while your fish is still warm! Check out the original recipe here.
Makes 4 sandwiches.
INGREDIENTS
- Flaky Sea Salt
- Freshly Cracked Pepper
Pickled Onions:
- ½ Red Onion, sliced
- ½ cup White Vinegar
- 1 cup Water
- 3 tsp Sugar
- 1 Bay Leaf
Zesty Zucchini:
- 1 large or 2 small Zucchini
- Lemon, juice of
- ¼ cup Olive Oil
- 400g fish (I used Moki)
- 1 cup Breadcrumbs (I used Panko)
- 2 Eggs, beaten
- ½ cup Flour (plain)
- Lemon for squeezing
Smoky Mayo:
- 6 Tbsp Mayonnaise
- 2 tsp Chipotle Sauce (or Sriracha)
To Assemble:
- 8 slices fresh sandwich Bread
- 1 Lemon
- 1 Avocado
- 2 large Tomatoes
- Iceberg Lettuce, ½ head
METHOD
- First, place all of your pickled onion ingredients, except for the onion, in a pot and bring to the boil. Once boiling, immediately remove from the heat and carefully pour the mixture over the onions. Then, allow the onions to stand in the pickle mix for at least 1 hour – the longer the better.
- Next, prepare the zucchini ribbons. To begin, use a vegetable peeler to peel the zucchini into long thin ribbons. After that, place the ribbons in a bowl and add the lemon juice, olive oil, salt, and pepper to taste. Stir gently to coat and then set aside to marinate for at least 1 hour.
- Meanwhile, line a baking tray and preheat your oven to 180 degrees Celsius, fan bake.
- While waiting for the oven to heat up, bring your fish to room temperature. Start by portioning the fish into four similar-sized pieces to ensure even cooking time. Afterward, season the flour with salt and pepper. Then, prepare three separate bowls for the flour, eggs, and breadcrumbs. Dip the fish pieces into the flour first, ensuring they are well-coated. Next, cover them with the egg mixture, and finally, roll them in the breadcrumbs to coat thoroughly. Remember to use one hand for the wet ingredients and the other for the dry to prevent the crumbs from clumping. As you finish each piece, transfer it to the lined baking tray.
- Once all the fish is prepared, drizzle the pieces with olive oil and then place them into the preheated oven. Cooking time will vary depending on the thickness of the fish (my chunky Moki pieces took 12 minutes). Halfway through the cooking process, turn the fish over. Remove the fish from the oven once it is golden brown, and check that a broken-apart piece reveals moist white flesh.
- While the fish is baking, prepare the remaining components. Start by mixing the mayo and chipotle sauce in a bowl and set it aside. Then, slice the tomatoes and avocado, and shred the lettuce.
- Finally, when the fish is out of the oven, squeeze lemon juice over each piece and season with salt and pepper.
- To assemble your sambos, spread a slice of bread with a generous amount of mayo. Then, layer the mayo with lettuce, sliced tomatoes, crumbed fish, avocado, pickled onions, and zesty zucchini ribbons. Spread more mayo on another piece of bread and place it on top to complete the sandwich. Repeat the process three more times. Serve immediately and enjoy!