Filete de pescado empanizado | sandwich de pescado

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

buns

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is usually cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories, while sour cream is often less expensive.

pickles

🥗Healthier: cucumber slices

💰Cheaper: relish

Fresh cucumber is lighter, while relish is a budget-friendly alternative.

Prepare the fish by patting it dry with paper towels.

Season the fish fillets with salt, black pepper, and paprika.

Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for a mixture of cornmeal and bread crumbs.

Dredge each fish fillet in flour, shaking off excess.

Dip the floured fillet into the beaten eggs, allowing excess to drip off.

Coat the fillet in the cornmeal and bread crumb mixture, pressing gently to adhere.

Heat oil in a deep skillet over medium-high heat until shimmering.

Fry the fish fillets in batches until golden brown and crispy, about 3-4 minutes per side.

Remove the fish and drain on paper towels to absorb excess oil.

Toast the buns lightly in the same oil for added flavor.

Spread mayonnaise and lemon juice on the bottom half of each bun.

Layer the fried fish fillet on the bun, followed by shredded cabbage and pickles.

Top with the other half of the bun and serve immediately.

Cooking Techniques

Spice Level:

Allergens