Fish Sandwiches

• 1 teaspoon Fresh Dill
• 3 Tablespoons Mayonnaise
• 1 Tablespoon Greek Yogurt
• 1 teaspoon Sweet Pickle Relish
• 1/2 teaspoons Black Pepper
• Salt To Taste
• 1 cup Panko Breadcrumbs
• 1 cup Flour
• 1 pound Fresh Lingcod (or Any Fish You Like)
• 1 Egg
• 1/4 cups Milk
• 1 Tablespoon Teriyaki Sauce
• Olive Oil, For Frying
• 2 whole Trader Joes Artisan Bread Petits Pains Rustiques (or Any Sourdough Rolls You Like)
• Optional Toppings: Tomato, Lettuce, Lemon Juice

1. Mince dill and combine it with mayo, greek yogurt, sweet pickle relish, black pepper, and salt (to taste) in a small bowl to make the tartar sauce.
2. Set aside.
3. Set up your dredging station.
4. Place flour and breadcrumbs in separate bowls or plates that are large enough to hold fish.
5. In a separate bowl, whisk together egg, milk, and teriyaki sauce to make the egg wash.
6. Dredge fish in flour, then dip in egg wash, and then coat with bread crumbs.
7. Pan fry fish in a skillet that has a thin layer of olive oil in it.
8. Fry until fish is cooked (around 4 minutes per side).
9. When done, remove the fish to a paper towel to drain.
10. Toast bread while the fish fries.
11. Add tartar sauce, lettuce and tomato (and any other condiments you would like) to your buns, top with a piece of fish, and enjoy!

fresh dill, mayonnaise, greek yogurt, black pepper, salt, breadcrumbs, flour, lingcod, egg, milk, teriyaki sauce, olive oil, whole trader, tomato

Taken from tastykitchen.com/recipes/main-courses/fish-sandwiches/ (may not work)