Active Time
35 MIN
Total Time
50 MIN
Serves : 4
John Kernick

How to Make It

Step 1    

Roast the jalapeños directly over a gas flame or under 
the broiler, turning, until charred all over, 2 to 3 minutes. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, stem and seed the jalapeños, then finely chop.

Step 2    

In a medium bowl, whisk the buttermilk with the mayonnaise, sour cream, garlic and onion powders, celery salt, lemon juice and a dash of hot sauce. Whisk in the chiles and season the jalapeño-ranch dressing with salt and pepper. 

Step 3    

In a medium bowl, whisk 
1 tablespoon of the olive oil with the vinegar. Add the cucumber, tomato and dill and toss to combine. Season with salt.

Step 4    

In a mini food processor, pulse the panko until finely ground. Spread in a shallow bowl. In a second shallow bowl, whisk the milk with the egg. 
In a third shallow bowl, spread the flour. Season the fish with salt and pepper, then dredge 
in the flour and shake off the excess. Dip the fish in the milk-egg mixture, then dredge gently in the panko.

Step 5    

In a large, deep skillet or saucepan, heat the remaining 1/2 cup of olive oil. Fry the fish over moderately high heat, turning once, until golden brown, about 10 minutes. Transfer to 
a paper towel–lined plate 
to drain and season with salt.

Step 6    

Spread some of the ranch dressing on the bottom buns. Top with a piece of fish and the green tomato–cucumber relish. Drizzle with more dressing, close the sandwiches and serve, passing any remaining ranch dressing at the table.

Make Ahead

The jalapeño-ranch dressing can be refrigerated for up to 1 week. 

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Ivesmartin

Review Body: This sandwich looks fresh, it should be a good pair with the cucumber relish.

Review Rating:

Date Published: 2017-06-14

Author Name: ArthurReeds

Review Body: This fish sandwich looks very interesting. Just added to my to-do recipes list.

Review Rating:

Date Published: 2017-06-04