I know from a food sanitation perspective, leaving butter in a dish on the counter in the summer is a little medieval, but when you’re making a fish sandwich, a lobster roll or a grilled cheese sandwich, there’s something so satisfying about spreading room temperature butter on a roll to toast. The bread doesn’t rip to shreds, and you can evenly reach every corner, consequently getting a nice brow layer. I’m still here, so I guess it’s ok to leave the butter out so you can make the perfect hot summer sandwich.
Fried Flounder Fish Sandwich (lots of alliteration going on there!)
flour, salt pepper (maybe some Old Bay if you were born outside of New England)
1 pint milk
2 c. panko breadcrumbs
1 cup canola or vegetable oil
1 pat butter
2 hamburger rolls
soft butter for spreading
sliced ripe tomato
2 lettuce leaves
2 slices American cheese
1 c. Hellman’s Mayonnaise
1/2 c. relish or finely minced dill pickle
1 tsp. fresh lemon juice
1 T Siracha (optional, if you like heat)
Soak flounder fillets in most of the pint of milk. Leave about 1/4 cup to side. Beat egg and this remaining milk and set aside.
Heat oil and a pat of butter in a heavy skillet over medium high heat. Meanwhile, dredge flounder in flour seasoned with salt and pepper (Old Bay if you choose), then dip in egg wash, then panko breadcrumbs. Place carefully into hot oil, and cook until brown on one side. Flip and cook until brown, then drain on paper towels. Note: flounder is delicate and thin. Fry it as if you were frying Audrey Hepburn. Be kind and Gentle!
Meanwhile, heat a griddle or frying pan over medium heat. Butter hamburger rolls and toast until golden-brown.
Assemble sandwiches: place hot fillet on hot roll, top fillet with slice of cheese. Place dollop of tartar on bun top, add slice of tomato and lettuce leaf. Done! Grab a cold one and turn on the Olympics. Wave your American flag.
Submitted by Kathleen Wright