I love sandwiches. Not the kind made out of Wonder Bread with a squirt of mayo, a few sad slices of pre-packaged deli turkey, and a piece of yellow-ish cheese. No, I love GOOD sandwiches. When we go out for dinner with my in-laws, my father-in-law will inevitably shake his head when I order a sandwich. Why on earth would I order a lame sandwich when I could have an incredible steak because, well, he’s footing the bill. I order the sandwich because I truly enjoy a good sandwich. Sandwiches made with toasty bread and flavor-packed individual ingredients married together with some top-notch condiments. I’m all about the sauce… a good sandwich is NOT dry. This sandwich is all of this + more.
I know. This is a fish sandwich, and I am completely aware that fish can be divisive. You love it or you hate it or you’re probably allergic to it. Is it gutsy of me to post a fish something as my second post? Probably. But we love this sandwich. I don’t make many things multiple times (I’m always trying something new), but this sandwich has been made many, many times. And it’s not fried, which is rare for a fish sandwich. I hate frying things, so this is a win.
Start with some white fish. This is catfish, but I live in Texas, so that’s the norm. Really anything will work – tilapia, halibut, whatever frozen something you have shoved in the back of your freezer. Use it here, it’ll be great.
Old Bay seasoning. Both sides need a nice coating. Let this rest while you melt butter with olive oil, thyme, crushed garlic, and hot sauce.
Next up – the condiments. Pulse together some giardiniera and green olives with a little olive oil in your food processor. Don’t have a food processor? This can definitely be chopped by hand. It won’t take long, I promise. Condiment number two: an herby mayo. Super simple.
Finally, slice and toast whatever buns you want to use. These are challah buns. Again, you can use a variety of things here. I like a softer bun for these sandwiches. But whatever you use, you’re definitely going to want to toast them. Once all your sandwich components are ready, it’s time to cook the fish.
The nice golden brown is important for all involved. Thank you broiler, butter, and basting 🙂
Assemble and enjoy a very good sandwich!
Not-Fried Fish Sandwiches
Adapted from Girl Carnivore, I've made these sandwiches at least a dozen times! They are perfect for using up whatever kind of fish you have in the back of your freezer.
- 1/2 lb white fish, cut into two filets
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon butter
- 3 tablespoons olive oil + a drizzle for the pan
- 1 clove garlic, crushed
- 1 tsp dried thyme
- 1 tsp hot sauce
- 1 cup drained giardiniera
- 1/2 cup green olives, drained
- 2 tablespoons mayo
- 1 tablespoon Italian parsley, minced
- Toasted rolls and lettuce leaves for serving
Melt butter and add 1 tablespoon of olive oil, the thyme, garlic, and hot sauce. Pulse giardiniera and olives in a food processor until finely diced. Add in 2 tablespoons of olive oil and pulse again until all the tiny bits just come together. Alternatively, you can chop this by hand and stir in the olive oil instead. Combine mayo and parsley.
Heat a saute pan over medium high heat. Add a small drizzle of oil - just enough so the fish won't stick. Add the fish and the butter mixture. Cook 3-4 minutes per side, or until the fish is opaque and cooked through. Be sure to baste the filets with the butter as they cook. Once the fish is done, assemble each sandwich by dividing all the components between the two sandwiches. Grab a napkin and enjoy!