Fish Fry Panini Recipe

Prepare fish

Pat cod fillets dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Make batter and coatings

In a shallow bowl, whisk together flour, paprika, garlic powder and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. In a second bowl, beat the egg with the cold sparkling water (or beer) until just combined to make a loose batter. Place panko breadcrumbs in a third shallow dish.

Batter and bread fish

Working one fillet at a time, dredge in the seasoned flour (shake off excess), dip into the batter, letting excess drip off, then press into panko to coat evenly. Set on a rack and repeat with second fillet.

Fry

Heat vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (or hot enough that a pinch of panko sizzles). Fry fillets 3–4 minutes per side until golden brown and an instant-read thermometer reads 145°F at the thickest part. Transfer to a wire rack lined with paper towels to drain and keep warm.

Assemble panini

Split ciabatta rolls and lightly butter the cut sides. On the bottom halves, spread 2 tbsp tartar sauce (from the tartar sauce section) across both rolls. Place one fried cod fillet on each roll, top each with two slices of cheddar. Close sandwiches with top halves, buttered side up.

Press

Preheat a panini press or heavy skillet/griddle over medium heat. If using a skillet, place a heavy pan or foil-wrapped brick on top of the sandwich to press. Grill 3–4 minutes until bread is golden and cheese is melted, flipping once if using skillet (press again after flipping). Remove and let rest 1 minute, then slice in half.

In a small bowl combine mayonnaise, chopped dill pickle, chopped capers, lemon juice, Dijon mustard and chopped herbs. Season with 1/4 tsp salt and 1/4 tsp black pepper, stir until smooth. Taste and adjust lemon or salt as desired. Chill at least 15 minutes to let flavors meld. Use 2 tbsp per sandwich and reserve remaining for serving.

Prep potatoes

Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with towels. If using, toss dried fries with 1 tbsp cornstarch until lightly dusted.

Fry in batches

Heat 2 cups vegetable oil in a large heavy skillet or Dutch oven to 325°F for the first fry. Fry potatoes in batches 3–4 minutes until just tender but not browned. Remove to a wire rack and let cool 5 minutes. Increase oil temperature to 375°F, then return fries in batches and fry 2–3 minutes until golden and crisp. Transfer to paper towels and immediately season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder; toss to coat. Garnish with chopped parsley if desired.

Serve fries hot alongside panini, with extra tartar sauce for dipping.