Doc Ford's Original Lime Panko Crusted Fish Sandwich Recipe

Prep fish

Pat the flounder fillets dry with paper towels. If fillets are large, cut into four sandwich-sized portions (about 4 oz each). Season both sides lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Set up breading stations

Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tbsp milk. In a third shallow bowl combine panko, grated Parmesan, 0.5 tsp garlic powder, 0.5 tsp smoked paprika and 0.25 tsp kosher salt; mix well.

Bread the fish

Dredge each fillet lightly in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko mixture to coat both sides evenly. Place on a wire rack while you heat the pan.

Sear and bake

Preheat oven to 400°F (205°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbsp neutral oil. When oil shimmers, add fillets (panko-side down first so crust sets) and sear 1–1.5 minutes until golden. Carefully flip and sear the other side 30–45 seconds. Transfer the skillet to the preheated oven and bake 6–8 minutes, or until fish registers 140–145°F (60–63°C) and flakes easily. Brush the crust with 1 tbsp melted butter immediately after coming out of the oven for shine and flavor.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Creole mustard, 1 tsp hot sauce, 1/2 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1 tbsp sweet pickle relish, 1/4 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust heat or acidity as desired. Refrigerate until ready to use.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, 2 tbsp sliced green onions and 2 tbsp chopped cilantro. In a small bowl whisk 1 tbsp rice vinegar, 1 tbsp mayonnaise, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over cabbage mixture and toss to coat. Let sit 10 minutes to meld flavors, then taste and adjust seasoning.

Toast the buns: split 4 brioche buns and spread 1/2 tbsp softened butter on each cut side. Heat a large skillet over medium heat and toast buns, buttered side down, until golden, about 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes watching carefully.

Build sandwiches: spread about 1.5 tbsp spicy remoulade on both top and bottom bun halves. Place one panko-crusted flounder fillet on the bottom bun, top with about 3/4 cup house slaw, then place the top bun. Serve immediately with lime wedges for squeezing over the fish.