Gimme back that filet-of-fish, gimme that fish.  It's back and I am happy.  Not that the sandwich is back, just the commercial.  I've never actually have had a filet-o-fish.  But that commercial... oh boy is that a great commercial.  I think I might even make it my ring tone, again.

To honor it's reemergence, I decided to make a filet-o-fish sandwich.  I needed to figure out the different pieces of the sandwich.  After some searching, I decided to use Tyler Florence's Ultimate Filet O Fish Sammie for the fish.  The second piece was the rolls.  Cassie and I actually were taking a trip to Trader Joe's and I found the perfect rolls there.   They were soft ciabata rolls which were the perfect size.  The last piece of the puzzle were the toppings.  At first I was just going to do some tartar sauce.  I've made it on many occasions before which I just go with the flow when making it.  But then I realized that I had some leftover chipotle slaw that I made a couple nights before, so I decided to do both.

The first thing to make is the toppings.

Tartar Sauce - I never measure when I make this, so I'm just going to give you the ingredients.  I usually just throw it together and then add more of whatever I feel needs to be added.

• Mayo
• Sour Cream (to make it lighter)
• Pickled Relish
• Lemon Juice
• Garlic Powder
• Onion Powder
• Herb Seasoning Mixture

Directions

1. Mix and let sit

Chipotle Mayo - This I also just threw together, but I'll attempt to give measurements.

• 1 cup Mayo
• 2 tbsp Sugar
• 2 tbsp White Vinegar
• 2 tbsp Chipotle Peppers in Adobo, blended into paste
• Cabbage, shredded - I used Red Cabbage because we had it in the house

 Directions

1. Mix and let sit

Now onto the Filet o Fish

Ingredients

• Pieces of fresh tilapia
• 1 cup All-Purpose Flour
• 1 Egg, beaten
• 1 cup Milk
• 1 1/2 cups Panko Bread Crumbs
• Herb Seasoning Mixture

Directions

1. 
   
   
   Preheat oven to 350 degrees F.
2. Put a large sheet tray in oven and heat it for 1/2 hour. I've learned this trick from Tyler.  You do this so when you put the fish on the tray, it starts to cook from the bottom and is not as soggy on the bottom.
3. Cut fish into sandwich sized pieces
4. Now set up the dipping stations, In one with the flour, one with the egg and one with the panko and herbs.
5. Dip the fish into the flour, egg, and then panko. Shake off excess between each.  Put each piece on the tray when done dipping.
6. Sprinkle fish with olive oil, and then bake for 30 mins.
7. Cut the rolls in half and top with fish, slaw and tartar sauce.