I'm not much of a sandwich guy, but it works for me.
Unusual Sandwiches
- Thread starter Dannyalcatraz
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I'm not much of a sandwich guy, but it works for me.
My onion rolls were a little fuzzy, so I toasted some of Dad’s whole grain white in the toaster oven. Then I buttered it, stacked it with 3 cheeses- smoked gruyere, steakhouse onion, and real American- and a layer of radish sprouts.* Then @20sec in the ol’ microwave to melt the cheeses a bit.
Damn good results! The combo of smokiness, onions and creaminess with the mild radishy bite was sooooooo satisfying.
* Normally, I probably would have grilled It on the stovetop, but I‘m cleaning the kitchen tonight and the stove is broken down into its components to facilitate this.
Damn good results! The combo of smokiness, onions and creaminess with the mild radishy bite was sooooooo satisfying.
* Normally, I probably would have grilled It on the stovetop, but I‘m cleaning the kitchen tonight and the stove is broken down into its components to facilitate this.
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In honor of the imminence of Lent, I did something I haven’t done in at least 35 years: I ate a fish sandwich in a relatively upmarket burger joint today. It was a cod fillet, nicely breaded, with lettuce, tomatoes, tartar sauce and cheese.
Better than I’ve had in big chain burger places, but not so much that I’m going to repeat the experience. I love cod, but that flavor only came through on the periphery. Everywhere else, the cod was overwhelmed by the other flavors...typical with sandwiches like this.
In contrast, a fried catfish Po’boy- or as is found in some places here in Texas, fried or grilled tilapia- you can still taste the fish. And IMHO, those aren’t really stronger in flavor than cod.
So who the heck decided this cod/cheese/etc. was a winning combo?
I mean, I can see McD’s wanting something cheap, but the higher tier competitors in the burger market? And sooooo...bland?
Better than I’ve had in big chain burger places, but not so much that I’m going to repeat the experience. I love cod, but that flavor only came through on the periphery. Everywhere else, the cod was overwhelmed by the other flavors...typical with sandwiches like this.
In contrast, a fried catfish Po’boy- or as is found in some places here in Texas, fried or grilled tilapia- you can still taste the fish. And IMHO, those aren’t really stronger in flavor than cod.
So who the heck decided this cod/cheese/etc. was a winning combo?
I mean, I can see McD’s wanting something cheap, but the higher tier competitors in the burger market? And sooooo...bland?
CleverNickName
Limit Break Dancing (He/They)
The only topping for a fried fish sandwich, IMO, is a dill pickle remoulade. Everything else belongs in the salad bowl.
Celebrim
Legend
I'm going to disagree here and say catfish and tilapia are definitely stronger flavored than cod. I'm Southron bred myself, but even I have to agree that catfish is an acquired taste - and that's before most of the catfish you'd get was the nice mild flavored farm raised stuff on the market now. If you've had real river cat, you know it can be pretty pungent - fishy and muddy flavored.
Tilapia is about my least favorite fish. There might be good varieties that are wild caught (in Africa or the Middle East), but the farm raised stuff is not good.
My impression is that cod is considered the winning fish because it doesn't have a fishy taste. Compare sardines, tune, or mackerel.
As for fried cod sandwiches, I admit to having a real nostalgia based weakness for them. When I was like 5, fish sticks, tarter sauce, and American cheese slices were the most desirable of homemade lunches - along with a side of Kraft Mac and Cheese. I can barely eat a McD's fish fillet any more, because it's so much bland mush, but as a kid that thing that seems like bland mush today, was just the right level of intensity.
The real trick with cod is an appropriately thick cut so that you can savor the big flaky fish. You don't usually get that at a burger joint. Usually you have to find an appropriate British inspired pub. In general, fried cod is one of the few dishes that tends to be better in the North than the South. As for toppings, I like a bit of salad on my cod for the contrast but cole slaw might not be bad, either tartar sauce or remoulade (classic or Cajun style) is good as a condiment, and I do like some melty cheese if it is a sandwich.
CleverNickName
Limit Break Dancing (He/They)
All this talk about fish sandwiches has flung a craving on me.
Tomorrow's Mardis Gras...anyone else thinking about having a po'boy for lunch?
Tomorrow's Mardis Gras...anyone else thinking about having a po'boy for lunch?
I’m not saying cod is too bland for a sandwich. I’m saying its flavor disappears when drowned in tartar sauce & cheese. I mean I might as well have had just a cheese & sauce sandwich.
OTOH, take that same fried cod patty and make a light malt vinegar vinaigrette? That could be killer.
OTOH, take that same fried cod patty and make a light malt vinegar vinaigrette? That could be killer.
Maaaaaybe.
Not so unusual in content, but rather, in preparation...
I made an egg & cheese sandwich on toasted whole grain white tonight. Instead of frying the egg, I coated a ceramic menuette pan with a drizzle of olive oil. cracked an egg in it, scrambled it with a little black pepper & chive, sprinkled it with a little water, and put it in the microwave for @20sec. (Covered, of course.)
I took 2 slices of smoked Gouda and made them into a pinwheel on the egg. 20 seconds more- still covered- and then slid that out onto my toast, which I had already spread with mayo.
Waiting for the toast took the most time. Results were tasty!
I made an egg & cheese sandwich on toasted whole grain white tonight. Instead of frying the egg, I coated a ceramic menuette pan with a drizzle of olive oil. cracked an egg in it, scrambled it with a little black pepper & chive, sprinkled it with a little water, and put it in the microwave for @20sec. (Covered, of course.)
I took 2 slices of smoked Gouda and made them into a pinwheel on the egg. 20 seconds more- still covered- and then slid that out onto my toast, which I had already spread with mayo.
Waiting for the toast took the most time. Results were tasty!
Beleriphon
Totally Awesome Pirate Brain
It also takes breading/dredge/coating well and fries nicely.
[quote[As for fried cod sandwiches, I admit to having a real nostalgia based weakness for them. When I was like 5, fish sticks, tarter sauce, and American cheese slices were the most desirable of homemade lunches - along with a side of Kraft Mac and Cheese. I can barely eat a McD's fish fillet any more, because it's so much bland mush, but as a kid that thing that seems like bland mush today, was just the right level of intensity.[/quote]
I'd prefer haddock as the fish in a fried fish sandwich. Mind you I wouldn't usually use a cheese on it, some kind of tartar sauce, maybe some fresh veggies.
There's a reason it is done better in the North than the South: cod fisheries off the Grand Banks. The stuff is a staple of New England and Atlantic Canada.
