Jul 14 2026
Restaurants›Eliza Restaurant›Fried Fish Sandwich Recipe

Fried Fish Sandwich Recipe

Inspired by Eliza Restaurant
Time1h
Serves4

tomato, romaine, seasonal risotto, Castelines sauce gribiche, brioche bun, shoestring fries

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Ingredients

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Fish and Breading

Sandwich Assembly

Shoestring Fries

Seasonal Risotto

Method

Fried Fish Preparation

  1. 1

    Prepare the Breading

    In a shallow bowl, mix together flour, cornmeal, salt, black pepper, and paprika. In another bowl, whisk together eggs and milk until well combined.

  2. 2

    Bread the Fish

    Dip each fish fillet into the egg mixture, allowing excess to drip off, then coat in the flour-cornmeal mixture, pressing gently to adhere.

  3. 3

    Fry the Fish

    In a large frying pan, heat oil over medium-high heat. Once hot, carefully add the breaded fish fillets and fry for about 3-4 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels.

Sandwich Assembly

  1. 4

    Prepare the Sandwich

    Lightly toast the brioche buns. On the bottom half of each bun, layer shredded romaine lettuce, a slice of tomato, and one fried fish fillet. Top with Castelines sauce gribiche and place the top half of the bun on.

Shoestring Fries Preparation

  1. 5

    Cut the Potatoes

    Peel the potatoes and slice them into thin matchsticks.

  2. 6

    Fry the Fries

    In a separate pot, heat oil over medium-high heat. Fry the shoestring potatoes in batches until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.

Seasonal Risotto Preparation

  1. 7

    Sauté Aromatics

    In a medium pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.

  2. 8

    Cook the Risotto

    Add arborio rice to the pot, stirring to coat with oil. Gradually add broth, one cup at a time, stirring frequently, until absorbed. This should take about 18-20 minutes.

  3. 9

    Add Vegetables and Cheese

    When the rice is creamy and al dente, stir in the seasonal vegetables and parmesan cheese. Season with salt and black pepper to taste.

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