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Baja Fish Sandwich with Chipotle Tartar Sauce
This popular Mexican sandwich originated in Baja California, Mexico, and is now found across the country in favorite tourist destinations. It is commonly served with a thin mayonnaise sauce, but I like to serve it with a Chipotle Tartar Sauce. Chipotles are smoked, dried jalapeños, and provide color and a hint of smoky flavor. Serve with cold Mexican beer. Then close your eyes and imagine you are on a beach with the coconut palms swaying in the breeze. See my blog for more photos and detailed instructions. Ingredients
- Chipotle Tartar Sauce, makes enough for 3 sandwiches
- Blend next five ingredients and set aside:
- 1/2 cup (120 ml.) mayonnaise
- 2 teaspoons (11 grams) canned chipotle chile with adobo sauce, finely minced
- 2 tablespoons (30 ml.) onion, finely minced
- 1 tablespoon (15 ml.) dill pickle, finely minced
- 1 teaspoon (5 ml.) dill pickle juice
- Sautéed Fish Fillets
- 6 oz. (170 grams) fish fillet per sandwich
- 1 tablespoon (15 ml.) flour per fillet
- sea salt and freshly ground black pepper to taste
- vegetable oil
- 1 bolillo, or yeasted bread roll, or 2 slices of whole grain bread per sandwich
- lettuce leaves and sliced tomato
Directions
- Mix flour with salt and pepper. Dredge fillets in flour, coating the entire fillet well. Shake off excess flour.
- Heat skillet over medium heat and add vegetable oil. When oil is shimmering, place fillets in pan and sauté 8-9 minutes per inch of thickness, turning halfway through cooking time. Do not over-cook.
- While fillets are cooking, cut bolillos or rolls in half, brush with olive oil and toast in a hot skillet, cut side down, until golden.
- Spread each half of bolillo generously with Chipotle Tartar Sauce. Place fish fillet on one half of bolillo, add lettuce and tomato, and top with remaining half of bolillo.
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