Daily Fish Blt Recipe

In a small bowl whisk together 1/2 cup mayonnaise, chopped dill pickle (2 tbsp), chopped capers (1 tbsp), 1 tablespoon lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped fresh dill or parsley, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or seasoning. Refrigerate while preparing other components to let flavors meld (at least 15 minutes).

Pat the fish fillets dry with paper towels. Cut into 4 sandwich-sized pieces (about 4 oz each). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper and a squeeze of half a lemon.

Set up a three-bowl breading station: bowl 1 – 1/2 cup all-purpose flour seasoned with a pinch of salt; bowl 2 – 1 large beaten egg mixed with 2 tbsp milk; bowl 3 – 3/4 cup panko breadcrumbs mixed with 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/8 tsp cayenne. Dredge each fillet in flour, shake off excess, dip into egg wash, then press into panko mixture to coat evenly.

In a medium skillet over medium heat, add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the pan (discard excess) and keep pan warm for toasting bread if desired.

In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Add breaded fish pieces without crowding (work in batches if necessary). Cook 3–4 minutes per side until golden brown and internal temperature reaches 145°F (or fish flakes easily). Adjust heat to prevent burning; add a little more oil between batches if needed. Transfer cooked fish to a wire rack or paper towel-lined plate and keep warm.

Lightly butter or brush the 4 slices of bread (or buns) with the 2 tbsp butter/olive oil. Using the reserved skillet (or a separate pan) toast bread over medium heat until golden, about 1–2 minutes per side.

Lay 1 slice of toasted bread on work surface. Spread about 1 1/2 tablespoons tartar sauce onto the bread. Place a lettuce leaf, then one piece of fried fish. Top fish with 1–2 slices of crisp smoked bacon (use 1–2 slices per sandwich depending on thickness). Add 2–3 slices of heirloom tomato. Finish with another light smear of tartar sauce on the top bread slice and close the sandwich. Repeat for remaining sandwiches.

Cut sandwiches in half if desired and serve immediately with lemon wedges for squeezing and extra tartar sauce on the side.