The middle is tender and flaky, perfect for sandwiching in a soft brioche bun. Smashing cucumbers helps them better absorb the dressing. They’ll be juicy and marinated in just a few minutes. Cook, relax and enjoy!
What you'll need: 10 oz persian cucumbers 1 clove garlic 1 lemon 2 oz mayonnaise 1 oz Parmesan ⅓ cup panko breadcrumbs 2, 6 zoz pollock fillets 2 sesame brioche buns 1 head Boston lettuce coarse salt sugar 1 large egg freshly ground black pepper all-purpose flour olive oil
Equipment: colander zester or microplane small skillet
Recipe steps: 1. Crush cucumbers Remove ends from cucumbers. Using the side of a large knife, press down on cucumbers to crush and break open. Once crushed, slice crosswise into ½-inch pieces. Place in a strainer and sprinkle with ½ teaspoon each salt and sugar. Let drain.
Make garlic mayo Peel and finely grate or chop garlic. Remove zest from half the lemon and mix with mayonnaise and grated garlic. Keep in refrigerator until ready to use.
Bread fish Whisk 1 egg in a shallow bowl and season with salt and pepper. Grate half of cheese (reserving other half for another use) and mix with breadcrumbs on a plate. Season with salt and pepper. Coat fish fillets completely in 1 tablespoon flour. Dust off excess then coat in egg mixture. Let excess egg drip off then coat completely with breadcrumb mixture.
Cook fish Heat 2 tablespoons oil in a small skillet over medium-high. Add fish fillets to skillet and cook until crisp and brown on both sides, about 3 minutes a side (add more oil if needed and lower heat if browning too quickly). Season with salt.
Make cucumber salad Rinse and drain cucumbers then toss with juice of half the lemon, 1 tablespoon oil, and season with salt and pepper.
Assemble Cut open and toast buns. Spread garlic mayo on buns and top with fish (break fish in half to fit if necessary) and lettuce leaves. Serve with cucumber salad in remaining lettuce leaves. Cut remaining lemon half into wedges for squeezing over fish. Enjoy!