Place the flour on a paper plate. Season with the salt and pepper; mix well to combine. Place the breadcrumbs on another plate. Break the egg and into a shallow bowl. Add the milk and beat well to combine. Use a paper towel to pat excess moisture from the fish. Dip first into the flour, shaking off any excess, then into the egg mixture, then the breadcrumbs, coating both sides well. Place on a baking rack. Refrigerate at least 30 minutes to help the coating stick when frying.
Heat the oil in a 12-inch skillet over medium-high heat. (The oil must be very hot, but not smoking. To test it, take one of the fillets and hold it so that one edge is in the oil. If it sizzles, the oil is ready.) Carefully place the fillets into the oil. Fry until nicely browned, about 3 minutes per side. Remove from the pan and return to the baking rack to drain. Season with extra salt and pepper if desired. If using cheese, place the slices on the fish immediately so they will melt slightly. Spread some tartar sauce on the bottom half of each bun. Top with a fish fillet, then more tartar sauce. Close the sandwich and serve.
Originally Submitted
7/17/2007
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