I was thinking of adding a new category on the right over there called “Meals That Are Impossible To Photograph Because My Daughter Can’t Help But Eat The Subject.” Because don’t you think it’s saying something about the deliciousness of a meal when I have to instruct my poor, hungry, 8-year-old model “Stop eating your dinner!” as she mauls what’s in front of her — in this case a fried fish sandwich with sweet potato chips — before I even have the chance to finish shooting it? She just couldn’t help herself. So I never got to capture a close-up, which means you’ll have to trust me that this crispy flounder sandwich has potential to convert even the staunchest fish-anthrope. My kids like them with tartar sauce, but don’t be afraid to use ketchup if you think it might increase your chances of success.
Pan-Fried Fish Sandwiches
We made these with flounder, but it works with other mild white fish like sole, tilapia, or hake.
Set up dredging station for fish: one plate of flour, one plate of one whisked egg, one plate of bread crumbs(preferably panko or Kelloggs Corn Flake crumbs) seasoned with salt and pepper. Add olive oil to a skillet that’s been set over medium-high heat. Dredge fish filets (about ¾ pound that have been trimmed with a knife or kitchen scissors to sandwich-size pieces) first in flour, then in egg, then in bread crumbs. Fry about 2 minutes a side until crust is crispy and fish is cooked through. Serve on whole wheat buns with tartarsauce (or ketchup) and sweet potato fries (I love Trader Joe’s frozen brand) or sweet potato chips (recipe below).
Sweet Potato Chips
Your best bet is to select sweet potatoes that are more tubular than oval shaped. It makes it much easier to slice them into rounds.
Slice 3 sweet potatoes into thin chip-like pieces. (A mandoline would work here.) In a bowl, toss the potatoes with olive oil, salt, pepper, and a little curry powder if you’re feeling ambitious. Spread on a cookie sheet and bake for 15 minutes at 450°F watching them carefully after 10 to make sure they don’t burn. Once they are brown and crispy, remove from oven and drain on paper towel before serving.
