Food of the Week: The Perfect Summer Fish Sandwich

 I have a tendency to eat a lot of sandwiches in the summer , as I'm sure many of you do. They're great cold, they're light, they're filling, and they're quick, so you can get back to enjoying those summer activities!

I'm always looking for new combinations and new concoctions, and when it comes to sandwiches (and not just sandwiches) there are millions of great pairings. This was a fun combination centered around pickled red onion, which we happened to have in the fridge. It's sort of a spin off of the Veitnamese Banh Mi, but with some extra cream to smooth it out for the summer. Here it is:

Ingredients:
peanut oil, for frying
4 or more fish fillets (what ever's biting that day)
1 1/2 tablespoons seafood seasoning
2 cups all-purpose flour
2 cups panko bread crumbs (for best results, make sure they're panko style bread crumbs)
2 eggs beaten
1 jar pickled red onion (you can make your own here)
cillantro
thinly sliced jalapeno peppers
thinly cut carrot sticks
thinly cut cucumber sticks
ranch dressing
sourdough or french bread

Method
Preheat oil in a frying pan. Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides. In 3 separate bowls, place flour mixed with seafood seasoning, panko, and beaten eggs. Dip fillets in flour, egg, then panko. Fry the breaded fillets in oil until golden brown, about 3 minutes on each side. Remove and set on a paper towel to soak up excess oil.

Spread ranch dressing on bread, lay fish on, spread pickled red onions on, followed by jalapenos, carrots, cucumber, and top with cilantro.

What's your favorite sandwich combination? We'd love to know your different versions!