Fish And Pickled Onion Sandwiches
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Sprinkle fish with salt and pepper, then dust with cornmeal on both sides
2
Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat
3
Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side
4
Transfer fish to plate
5
Wipe out skillet with paper towels
6
Heat remaining 1 tablespoon oil in skillet over medium-high heat
7
Add onion and sauté until beginning to color, about 3 minutes
8
Add vinegar and 1 1/2 teaspoons thyme
9
Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer
10
Season with salt and pepper
11
Place bottom half of rolls on plates; spread with tartar sauce
12
Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top
13
Sprinkle fish with salt and pepper, then dust with cornmeal on both sides
14
Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat
15
Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side
16
Transfer fish to plate
17
Wipe out skillet with paper towels
18
Heat remaining 1 tablespoon oil in skillet over medium-high heat
19
Add onion and sauté until beginning to color, about 3 minutes
20
Add vinegar and 1 1/2 teaspoons thyme
21
Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer
22
Season with salt and pepper
23
Place bottom half of rolls on plates; spread with tartar sauce
24
Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top