I do love a good fish sandwich and often choose them in a casual restaurant when I find them on the menu.
So you might say I’m a bit of a fish sandwich connaisseur. And these ones that Nick has been making at home lately are right up there with the best of them. And, as the title suggests, they’re made with leftover fish fillets, cooked using his method of making nice crispy Panko coated fish in a frying pan (rather than by the more traditional and higher in fat method of deep-frying). I shared his method to make this delicious fish here.
We usually have the fish, served with rice or potatoes, vegetables and a homemade Tartar Sauce (described below) on the night he first cooks it. Then the leftover fillets are put into the fridge in a covered container. The following day is Fish Sandwich Day! Woohoo.
Fish Sandwich Day includes a trip to a local shop that sells bread, for some Pada Buns. (Nick endearingly calls them Prada Buns.) I thought these were a common thing because we see them around our neighbourhood all over the place, but a quick search indicates that they might only go by that particular name in Toronto. They are Crusty (but not too hard) on the outside and soft on the inside. Apparently they are Portuguese and are also called Papo Seco. But if you can’t get your hands on Portuguese Rolls, any soft roll will do.
The leftover fish is heated up in a single layer in the oven and remains remarkably crispy. The rolls are sliced and spread with some Tartar Sauce (Which is easily made by adding chopped green olives, capers, a small amount of chopped onion, and parsley to mayonnaise. Or just use mayo if you don’t want to go to the trouble of making the sauce.) Then the sandwiches are assembled, using vegetables of choice – we like lettuce, tomato, and cucumber.
These are so good that you might not want to wait until the fish is a leftover to make them. Instead you just might have them two nights in a row!