My husband thinks I’m crazy to call my fish sandwiches fishwiches. He doesn’t believe me when I tell him that that’s what they were called when I was growing up in Wisconsin. I’ll bet if we go back there now we could find a place with a fishwich on the menu…..
At any rate, Friday night is usually pizza night around here, but being that I am from Wisconsin, I really crave a good fish fry on a Friday night. The best ones always had breaded Lake Perch, rye bread and coleslaw----but since I can’t duplicate that, I just did my own thing. The recipe I’m using here was actually one that I entered in one of the Pillsbury Monthly Challenges back in September. It didn’t win, but it is a recipe that we use quite often. The big difference in the way I prepared it this time is that I replaced the breaded frozen fish fillets with some fresh tilapia.
Crunchy Biscuit Fishwiches with Spicy Chile Mayo
1/2 cup shredded Parmesan cheese
1 teaspoon salt-free lemon-pepper seasoning
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
1/4 cup flour (season with salt and pepper or some Southwest seasoning)
1 egg, beaten
3/4 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons hot picanté sauce (I use Pace® Picanté Sauce)
1 teaspoon chili powder or Southwest seasoning
1 can (4.5 oz) chopped green chiles, drained (I didn’t drain it—it still works)
1 1/2 cups shredded cabbage or coleslaw mix
1. Heat oven to 350 degrees F. Spray a large cookie sheet with cooking spray or line with parchment paper. (I use a Silpat)
If the biscuits are dry and the cheese isn't sticking, try wetting the biscuit just a little with water.
2. In small bowl, combine Parmesan cheese and lemon-pepper seasoning. Roll each biscuit in Parmesan mixture to completely coat. Place 1-inch apart on cookie sheet. Sprinkle any remaining cheese mixture over tops of biscuits. Bake 14 to 17 minutes or until golden.
The best part of these are the crunchy bits of Parmesan on the biscuits.
4. Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet until hot, but not smoking. Reduce heat to medium and place 2 fish fillets in the hot skillet. Fry fish for about 3 minutes on each side or until the fillets are brown and the fish flakes easily. Repeat for the remaining 2 fillets.
I like to use a Southwestern seasoning that I got as gift from my friend Jan. It's delicious!
5. In small bowl, stir together sour cream, mayonnaise, picanté sauce, chili powder and green chiles. To assemble sandwiches, slice each biscuit in half crosswise. Place 1 fish fillet on bottom half of each biscuit. Top each fish fillet with about 3 tablespoons cabbage and about 2 tablespoons sour cream mixture. Top with remaining biscuit half. Serve immediately.
Ok--go ahead and throw some avocados, tomatoes and shredded cheese on there. I know you want to!