Breaded Fish Sandwiches with Mint-Caper Tartar Sauce

Ingredients

• 0.4 teaspoon pepper black divided freshly ground
• 1 tablespoon capers chopped
• 2 large egg whites lightly beaten
• 0.3 cup flour all-purpose
• 2 teaspoons flat-leaf parsley fresh finely chopped
• 1 tablespoon mint leaves fresh finely chopped
• 3 cups ice water 
• 2 tablespoons cup heavy whipping cream sour low-fat
• 24 ounce square-cut mahimahi fillets 
• 2 tablespoons canola mayonnaise 
• 1.5 tablespoons olive oil 
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon red wine vinegar 
• 0.3 teaspoon salt 
• 6 ounce kaiser rolls toasted halved
• 8 slices tomatoes thin
• 1 medium vidalia onion thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven

Directions

1. Preheat oven to 35
2. Combine first 6 ingredients in a small bowl; stir in 1/8 teaspoon pepper. Set tartar sauce aside.
3. Combine onion and ice water; soak 20 minutes.
4. Drain on paper towels.
5. Sprinkle remaining 1/4 teaspoon pepper and 1/4 teaspoon salt evenly over fish.
6. Place flour in a shallow dish; place egg whites in another dish.
7. Place panko in another. Dredge both sides of fish in flour; dip in egg white, and dredge in panko.
8. Heat a large nonstick skillet over medium-high heat.
9. Add oil to pan; swirl to coat.
10. Add fish to pan; cook 2 minutes on each side or until browned.
11. Place fish on a baking sheet.
12. Bake at 350 for 6 minutes or until fish flakes easily when tested with a fork.
13. Spread about 4 teaspoons mint mixture on bottom half of each bun. Top each with 1 fish fillet. Arrange onion evenly over fish; top with 2 tomato slices and top half of bun.