Panko-Crusted Fishwiches With Wasabi Tartar Sauce

• sauce
• 2 egg yolks
• 1 tablespoon lemon juice
• 2 teaspoons rice wine vinegar
• 1 teaspoon dijon mustard
• 1 1/8 cups grapeseed oil
• fine sea salt
• 2 tablespoons ponzu sauce or tamari, dark soy
• 1 teaspoon lime juice
• 1 teaspoon wasabi paste
• 2 tablespoons sweet pickle relish
• 4 fillets white fish 6oz each
• pepper
• 1/2 cup wondra flour superfine, or all purpose flour
• 2 eggs
• 1 1/2 cups panko
• 3 tablespoons chopped fresh chives finely
• 1 teaspoon ground ginger
• 1 teaspoon granulated garlic or garlic powder
• canola oil for shallow frying
• 1 wedge lime or lemon
• cilantro leaves

1. For the wasabi tartar sauce, make a mayo: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady stream until emulsified. Season with sea salt to taste. Stir in the ponzu and lime juice. Mix well. Add wasabi and relish to taste.
2. Season the fish liberally on both sides. Place the flour in a medium dish; beat the eggs and a splash of water in a second medium dish; and combine the panko with the chives, ginger, and garlic in a third medium dish. Coat the fish evenly in flour, the egg, then panko.
3. In a large skillet, heat a shallow saucepan over medium to medium high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.

sauce, egg yolks, lemon juice, rice wine vinegar, mustard, grapeseed oil, salt, ponzu sauce, lime juice, wasabi paste, sweet pickle, white fish, pepper, wondra flour, eggs, panko, chives, ground ginger, garlic, canola oil, lime, cilantro

Taken from www.yummly.com/recipe/Panko-crusted-Fishwiches-with-Wasabi-Tartar-Sauce-984126 (may not work)