Fish Recipe

Prep vegetables and rolls

Thinly slice the tomato into 1/4-inch rounds. Rinse and pat dry lettuce leaves. Thinly shred cabbage if not already shredded. Split the hoagie rolls lengthwise without cutting through the back hinge; butter the inside lightly and set aside.

In a small bowl combine mayonnaise, dill pickle relish, lemon juice, Cajun seasoning, hot sauce (if using), chopped parsley, salt, and pepper. Stir until smooth and taste — adjust salt, lemon, or hot sauce to preference. Chill in refrigerator while preparing fish so flavors meld.

Pat fish fillets dry with paper towels. If fillets are large, cut into sandwich-appropriate portions (about 2 pieces per sandwich). Lightly season both sides with 1/4 tsp salt and a pinch of black pepper.

Set up breading station

Place the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 3/4 tsp salt and 1/2 tsp black pepper in a shallow dish and whisk to combine. In a second shallow bowl whisk the egg with the milk. Place panko in a third shallow dish. Dredge each fillet first in the seasoned flour, shaking off excess, then dip in the egg wash, then press into panko so fillet is evenly coated.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of breadcrumb sizzles on contact (about 350°F / 175°C if using a thermometer). Add breaded fillets to the pan without crowding and fry 3–4 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C). Transfer to a paper-towel-lined plate to drain. Repeat with remaining fillets.

If you prefer broiled fish, preheat broiler to high and position a rack about 6 inches from the heat. Lightly oil a rimmed baking sheet and place breaded fillets on it. Mist or brush the tops with a little oil. Broil 4–6 minutes per side, watching carefully, until panko is golden and fish flakes easily (internal temp 145°F / 63°C).

Spread a generous tablespoon (or to taste) of Cajun tartar sauce on the bottom halves of the hoagie rolls. Place lettuce leaves on top of the sauce to create a moisture barrier. Add a handful (about 1/2 cup) of shredded cabbage over the lettuce, then place the hot cooked fish fillet(s) on top. Lay 2–3 tomato slices on the fish, then spoon an additional 1/2 tablespoon of tartar sauce on the tomatoes if desired. Close the sandwich and press gently.

Serve immediately with lemon wedges on the side for squeezing over the fish.