Panko-Crusted Grouper Sandwich with Mustard Tartar Sauce

panko-crusted-grouper-sandwich-with-mustard-tartar-sauce

panko-crusted-grouper-sandwich-with-mustard-tartar-sauce

Fresh grouper is one of the best local treats you can find in St. Pete.  It’s a delicious, firm but light, white fish that’s plucked right out of the Gulf and served any way you like.  My mother- and father-in-law just spent a long weekend in town visiting with us, and I swear we ate just about every grouper sandwich we could find on local menus, and we had a blast doing it.

I wanted to try a version of this sandwich at home, though, because (1) it’s cheaper, and (2) it means I can have it anytime I want!

The only drawback of grouper is the expense.  Making it yourself helps, but even when you’re skipping the restaurant, it’s still pricey.  So, if you want to substitute another type of fish in its place, go for it.  Snapper, tilapia, or even flounder would all work nicely.

Just…please don’t skip the tartar sauce.  It is, after all, the real reason I order fish sandwiches, if I’m being totally honest with myself…

Panko-Crusted Grouper Sandwich with Mustard Tartar Sauce
 
Author:
Makes: 4 sandwiches
Ingredients
  • ½ cup mayonnaise
  • 1 T. whole grain mustard
  • 2 tsp. Dijon mustard
  • 2 T. minced dill pickles
  • 2 tsp. pickle juice
  • ½ tsp. Sriracha sauce
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • ¼ cup olive oil
  • 1 lb. grouper
  • ¼ cup flour
  • 1 egg, beaten
  • ¾ cup seasoned panko crumbs
  • 4 hoagie rolls
  • Lettuce
  • Tomato slices
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a small bowl, whisk together the mayonnaise, whole grain mustard, Dijon mustard, pickles, pickle juice, Sriracha sauce, salt, and pepper. Cover and chill until ready to use.
  3. Heat olive oil in a large, oven-proof sauté pan over medium-high heat.
  4. Cut grouper into 4 equal portions in the shape of the rolls you’re using. Season both sides of each piece with salt and pepper, dust each piece with flour, and shake off the excess. Dip the flour-coated grouper pieces in the beaten egg and then in the seasoned panko crumbs.
  5. Place the fish in the hot olive oil and cook 3-4 minutes on each side, until the crust is golden brown. Place the sauté pan in the oven and bake for about 10 minutes, or until cooked through.
  6. Build sandwiches on hoagie rolls with lettuce, tomato, and mustard tartar sauce.