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Styling by Michael Elliott (Michael Crichton for The Globe and Mail)
Styling by Michael Elliott (Michael Crichton for The Globe and Mail)

Recipe: Crusted Fish Smorrebrod with Herbed Tartar Sauce Add to ...

Panko will give the fish in this recipe a crispier coating than regular breadcrumbs. Use local and sustainable fish whenever possible. Larger fillets of perch or sole can be cut into strips if smaller ones aren’t available.

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  • Ready time: 40 minutes
  • Servings: 6 open-faced sandwiches


1/2 cup mayonnaise

2 tbsp chopped capers

2 tbsp chopped cornichons or pickles

1 tbsp chopped parsley

1 tbsp chopped chives, plus more for garnish

1 tsp chopped tarragon (optional)

1 tbsp lemon juice

3 cups vegetable oil (for deep frying)

6 small fish fillets (approximately 3/4-lb)

Salt and pepper

1/2 cup milk

2 eggs

1 1/2 cups all-purpose flour

2 cups panko or breadcrumbs

6 slices rye bread

Butter, as needed

6 lettuce leaves, washed and dried

Lemon wedges


Prepare the herbed tartar sauce by combining the mayo, capers, cornichons, herbs and lemon juice in a bowl. Set aside.

To prepare the fish, in a high-sided frying pan heat the oil to 360 F or until a pinch of breadcrumbs sizzle when dropped in the pan. Season the fish filets with salt and pepper. In a bowl, beat the milk and eggs. Dredge the fish in flour and then dip in the milk mixture, then the panko or breadcrumbs. Fry two or three pieces at a time until golden brown and cooked through. Pat dry with a paper towel.

Spread the bread slices with butter. Top with a lettuce leaf and a piece of fish. Add a spoonful of tartar sauce and sprinkle with chives. Serve with lemon wedges.

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