Easy and Quick Crispy Fish Sandwich

Easy, simple and scrumptious lunch idea

This post is written in collaboration with Gorton's Seafood. All opinions are mine. Thank you for your support! #StickWithFish #Ad

Here is a quick and scrumptious lunch idea to make your Fish-Friday easy and fun. Especially in crazy times like right now, when everyone is staying at home and making 3 meals per day, it's good to have simple and wholesome alternatives that the whole family is going to love. 
And what's not to love about this sandwich?!? It has it all: the golden and crunchy fish fillets, the fresh and healthy veggies, and the perfectly grilled and crispy bun. What more could you ask for?!? 

For this recipe, I used Gorton's Beer Battered Fish Fillets. What I love the most about these is that they are made with 100% whole fillets of wild caught Alaska Pollock. No filler, no preservatives, no artificial colors or flavors, no hydrogenated oils and no antibiotics. These fillets are flash-frozen at the peak of freshness to lock in their full flavor and nutrition (great source of natural omega-3's and protein).
You can bake these in your regular oven or, if you have one, use an air fryer like I did.  Take a look: perfectly golden with a pub-style taste, right in your kitchen!

The secret for an amazing sandwich is the bread. I used a ciabatta bread roll. I brushed it with extra virgin olive oil on the inside, and toasted on a griddle over high flame until marks are showing. Simple as that! 
Serve it when still hot, with your favorite sauce, if you like! And enjoy.

INGREDIENTS:

Yield: 2 sandwiches

1. •  4 Gorton's Beer Battered Fish Fillets
   • 2 ciabatta bread rolls
   • 1 tablespoon olive oil
   • 1 large tomatoes, thinly sliced
   • 1 small cucumber (I used a Persian cucumber), thinly sliced
   • Baby spinach or lettuce, to taste
   • salt and pepper, to taste
   • mayonnaise or other sauce, to taste

PREPARATION:

Cook the fish fillets following the direction on the package: Preheat the oven to 450F. Arrange the fillet on a metal baking pan, and bake for 18 minutes, flipping them over after 12 minutes.
OR If you own an air-fryer, place the fish fillets inside the basket. Cook at 400F for 8 minutes, turn them around and cook for 4 more minutes, or until crispy and golden.

In the meantime, cut the buns in half. Brush the inside of the bread with a drizzle of olive oil.
Heat a griddle (or frying pan if you don't have one) over high flame. Place the bread cut side down and toast until nicely marked. Turn the bread around and toast lightly on the outside too.

Salt and pepper to taste the tomatoes and cucumber slices.

Assemble the sandwiches with two fillets, some spinach, tomatoes and cucumber on each. Drizzle with your favorite dressing, and serve when still hot.
Buon appetito!