4 fillets of Sea Star Cod (or other mild whitefish) about 4 oz each
2 TBS Seafood seasoning (such as Old Bay)
1 cup flour
1 1/2 cup Panco Bread Crumbs (japanese bread crumbs)
splash milk (to thin out egg mixture)
EVOO (such as Mezzetta)
Arugula (about 2 cups loosely packed)
4 kaiser buns or buns of your choice
Roasted Sweet Red Peppers from a jar, enough to top 4 sandwiches (Mezzetta is the brand I used)
1 cup mayonnaise
1/2 cup sour cream
3 TBS Non-Pareil Capers (such as Mezzetta brand) lightly chopped
Zest and Juice of 1 lemon
1 1/2 TBS fresh Dill (use dried if fresh is not available)
Salt and Pepper to taste
Combine all ingredients for sauce in a small bowl, cover and chill while preparing fish.
Set up your dredging station. 1 shallow bowl with beaten eggs and milk, one bowl or plate with just flour, and one with just Panco bread crumbs. Rinse and pat dry with paper towel the 4 fish fillets. Sprinkle with Seafood seasoning on both sides and lightly coat with flour. Shake off excess. Quickly dredge in egg mixture then in the Panco bread crumbs, set aside on a plate and repeat until all of the fillets are coated.
Heat enough EVOO in a large heavy frying pan to fry fish (about 1 cup depending size of pan). When oil is hot, test by tossing a pinch of flour in oil, if it sizzles, it’s ready. Carefully place fish in pan and fry until it is a golden brown, turn and finish the other side (about 3-4 minutes each side depending on how thick your fish is). When fish is cooked, remove from pan and transfer to a paper towel lined plate. Meanwhile, begin assembling your sandwiches. Spread a layer of Lemon Caper Sauce on both the top and bottom buns, place a layer of arugula on the bottom buns, then fish, then a layer of Roasted Sweet Red Pepper and top with the other half of bun. Viola! A fishwich full of flavor and style.