Ciabatta Fish Sandwiches
We love eating seafood, especially during the hot summer months when lighter foods help beat the heat! One of our favorite, yet simplest summer staple dishes is Ciabatta Fish Sandwiches. I prefer flounder, but any mild white fish such as tilapia will also work well. Simply cook the fish - the recipe below is for pan frying, but we sometimes grill the fish as well - pile toppings on freshly baked ciabatta, and enjoy!
Recipe4 ciabatta rolls, split in half
4 - 3oz flounder fillets
1 cup shredded lettuce, or butter lettuce leaves
1 tomato, sliced
1 small red onion, thinly sliced
Dill pickle slices
Tartar sauce
1/2 cup olive oil
1 T butter
Tony Chachere's Creole Seasoning
1 cup all purpose flour
2 eggs, beaten
Heat the olive oil and butter over medium-high heat in a large skillet. In a shallow bowl, beat the eggs and set aside. Season the fish with the creole seasoning - we like a little "kick" so we use a good tablespoon or so. Dredge the seasoned fish fillets in the flour, then dip in the eggs, and back into the flour. Place in the skillet and cook until fish is golden brown and flaky in the middle, about 8-10 minutes. Remove to a paper towel lined plate to drain. Lightly toast the ciabatta rolls using a toaster, or place them on a baking sheet in a 350 degree oven for about 8 minutes. Place the fish on the bottom half of a ciabatta roll, top with vegetables and tartar sauce, and serve.
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