Fried Fish Sandwiches With Lobster Mayo

Ingredients:

Lobster Mayo:
1 cup small pieces cooked lobster meat
1 cup mayonnaise
⅓ cup chopped bread-and-butter pickles
3 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
Hot sauce
Kosher salt

Fish And Assembly:
1 cup all-purpose flour
1 teaspoon cayenne pepper
1½ teaspoons kosher salt, plus more
3 large eggs, beaten to blend
1 cup finely crushed potato chips
1 cup panko (Japanese breadcrumbs)
Vegetable oil (for frying; about 8 cups)
8 5-ounce skinless, boneless haddock or cod pieces
Lemon wedges (for fish)
8 seeded hamburger buns
4 tablespoons unsalted butter, melted
⅔ cup baby arugula
⅔ cup finely shredded Napa cabbage
⅔ cup parsley leaves with tender stems
2 tablespoons bread-and-butter pickle juice
8 slices tomato, preferably heirloom

Special Equipment:
A deep-fry thermometer

Preparation:

Lobster Mayo:
Mix lobster, mayonnaise, pickles, shallot, and lemon juice in a small bowl; season with hot sauce and salt.

Do Ahead: Lobster Mayonnaise can be made 1 day ahead. Cover and chill.

Fish and Assembly:

1.Preheat oven to 200°. Whisk flour, cayenne pepper, and 1½ tsp. salt in a shallow bowl to combine. Place eggs in another shallow bowl. Combine potato chips and panko in a third shallow bowl. Pour oil into a large pot to come 2" up sides; fit with a thermometer. Heat over medium-high until thermometer registers 350°.

2.Meanwhile, working with 1 piece at a time, dip fish in flour mixture, shaking off excess, then dip in egg, letting excess drip back into the bowl. Pack panko mixture onto fish, pressing firmly to adhere; shake off excess and place on a wire rack set inside a rimmed baking sheet.

3.Fry fish 2 pieces at a time, turning occasionally, until deep golden brown and cooked through about 5 minutes. Transfer to another wire rack set inside a rimmed baking sheet. Squeeze a little lemon over and season with salt. Transfer to oven to keep warm until ready to assemble the sandwich.

4.Heat a griddle or dry large cast-iron skillet over medium. Brush cut sides of buns with butter; cook, butter side down, until golden brown, about 2 minutes.

5.Toss arugula, cabbage, parsley, and pickle juice in a large bowl. Spread half of lobster mayonnaise over bottom halves of buns; top with arugula mixture. Top with fish then tomato slices. Spoon remaining lobster mayonnaise over and close sandwiches.

NOTE: If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is. And if you leave out the lobster meat, you’re still eating like a king.

McDonalds Fillet O Fish