Panko-Crusted Fishwiches with Wasabi Tartar Sauce

Panko-Crusted Fishwiches with Wasabi Tartar Sauce
  • 4Servings


Wasabi Tartar Sauce

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2- 2/3 cup grapeseed oil
  • Fine sea salt
  • 2 tablespoons ponzu sauce or tamari (dark soy sauce)
  • 1 teaspoon lime juice
  • 1 teaspoon wasabi paste
  • 2 tablespoons sweet pickle relish


  • 4 6 ounces fillets white fish, preferably a sustainable variety such as tilapia or pollock
  • Salt and pepper (or seafood seasoning-I use my own blend of spices, but I'm a fan of Old Bay as well!)
  • 1/2 cup superfine Wondra flour or all-purpose flour
  • 2 eggs
  • 1 1/2 cups panko
  • 3 tablespoons finely chopped fresh chives
  • 1 teaspoon ground ginger
  • 1 teaspoon granulated garlic or garlic powder
  • Canola oil, for shallow frying
  • Wedges of lime or lemon
  • Optional toppings: sliced cucumbers, daikon or radish, shredded iceberg lettuce or white cabbage, chopped shiso or cilantro leaves


For the wasabi tartar sauce, make a mayonnaise: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady, thin stream until emulsified. Season with sea salt to taste. (Alternatively, use 1 cup store-bought mayo.) Stir in the ponzu sauce (or tamari) and lime juice; mix well. Add wasabi and relish to taste.

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, then egg, then panko mixture.

In a large skillet, heat a shallow layer of oil, about 1/4 inch, 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.