Ingredients for Crispy Fish Sandwiches With Wasabi And Ginger
- 1/4 cup mayonnaise
- Lime
- 1 teaspoon wasabi paste (plus more to taste)
- Kosher Salt
- Fresh Ground Black Pepper
- 2 large eggs
- 2 tablespoons soy sauce
- Panko Breadcrumbs
- Hake Fillets
- Vegetable Oil
- Fresh Ginger
- Iceberg Lettuce
- Hamburger Buns
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How to Make Crispy Fish Sandwiches With Wasabi And Ginger
- In a small bowl, whisk together 1/4 cup mayonnaise, 1 teaspoon lime zest, 1 teaspoon lime juice, and 1 teaspoon wasabi paste. Season with salt and pepper to taste. Add more wasabi for extra heat!
- In a shallow dish, lightly beat 2 large eggs with 1 tablespoon soy sauce.
- Place 1 1/2 cups panko breadcrumbs in a separate shallow dish.
- Pat 2 (6-ounce) fish fillets (cod, tilapia, or your favorite) completely dry and season lightly with salt.
- Dip each fillet in the egg mixture, letting excess drip off, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Place breaded fillets on a plate or wire rack.
- Heat 1/2 cup vegetable oil in a 10-inch nonstick skillet over medium-high heat until shimmering (about 350°F).
- Fry fish fillets for 5-8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- While fish fries, prepare the ginger-lime slaw: In a medium bowl, whisk together 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon vegetable oil, 1 tablespoon grated fresh ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 2 cups shredded lettuce to the bowl and toss gently to coat.
- Spread the wasabi mayonnaise evenly on both sides of 2 hamburger buns.
- Place a fish fillet on the bottom bun, top with the ginger-lime slaw, and finish with the bun top. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
31g
Fat
35g
Carbs
17g