- Servings: 4
- 4 breaded Alaska yellowfin sole fillets
- 4 brioche buns, to serve
- 1 Little Gem lettuce, washed and shredded, to serve
- 1 bunch of spring onions, washed, trimmed and very finely chopped
- 2 pickled onions, finely chopped
- Small bunch of chives, chopped
- Squeeze of lemon juice
- 2 tsp Dijon mustard
- 1 tbsp horseradish cream
- 3 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 8 shakes of Tabasco sauce
- 6 shakes of Worcestershire sauce
- 3 tbsp olive oil
- Pinch of salt
- Freshly ground black pepper
Step 1 Make the dressing
Put all the dressing ingredients into a bowl and whisk thoroughly until combined. Taste and add a little more Tabasco for a spicier dressing, if desired. Cover and leave in the fridge till ready to serve.
Step 2 Prepare the yellowfin sole
Pat dry the fillets with a paper towel and season with salt and pepper. Place the flour, eggs and panko into 3 separate shallow dishes. Lightly dredge the fillets in the flour, tapping off any excess. Coat the fish in the egg, letting any excess drip off and then transfer to the panko dish, coating on both sides and pressing down lightly to get the panko to adhere. Set breaded fillets on a plate.
Step 3 Fry the fish
Line a baking sheet with paper towels and set a wire cooling rack on top. Set aside. Coat a heavy-bottomed skillet with ¼ inch of oil and heat over medium high until oil is shimmering but not smoking. Add the breaded fillets and fry on each side till golden, about 3-4 minutes per side. Transfer to wire cooling rack.
Step 4 Prepare the po’boys and serve
Cut each fillet in half to fit on the brioche more easily. Cut the brioche buns in half and layer with a good dollop of delta dressing on both halves. Put some of the shredded lettuce onto the bottom half of the slider, stack the fish fillets, top with the bun, skewer and serve with sweet potato fries, if desired.