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Escolar Fish Sandwiches

A great snack — make it for your family with love! These fish sandwiches are anything but ordinary; they have real sophistication and charm, all thanks to an unusual approach to such a simple dish. The fish fillet is first seasoned, then dredged in flour and deep-fried. Use a refined oil for frying — olive, sunflower, or corn all work. The sandwich is generously dressed with a delicious sauce built on homemade mayonnaise (store-bought is fine too), and fresh spinach rounds out the flavor.

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Butter fish sandwiches
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 7 g
Fats 74 % 51 g
Carbohydrates 16 % 11 g
518 kcal
GI: 9 / 0 / 91
    1. Put the dried herbs in a mortar and grind them with the pestle to make the blend more fragrant. Use any herbs you like. 2. Cut the escolar fillet into strips about 3/4 inch (1.5–2 cm) wide. 3. Sprinkle the fish strips with the crushed dried herbs and ground cayenne, and salt to taste. 4. Put the flour in a bowl and dredge the fish pieces in it, then sprinkle the coated pieces with ground black pepper. 5. Pour the vegetable oil into a cast-iron pot or a small heavy-bottomed saucepan and set it over the heat. 6. Once the oil is good and hot, add the fish and fry until a nice golden crust forms. 7. Lift the fish out of the oil with a slotted spoon or tongs and set it on a paper towel to drain off the excess oil. 8. Make the sauce: put the mayonnaise in a small bowl. Chop the capers by scattering them on a cutting board and roughly crushing them with the knife, then add them to the mayonnaise. 9. Chop the anchovy fillets and add them after the capers. Mince the gherkin as fine as you can and stir it into the sauce. 10. Wash the cilantro and pat it dry, then chop it and add it to the bowl with the rest. Mix the sauce well. 11. Lay the washed and dried spinach on a slice of bread, top with pieces of fish, and spoon the sauce over everything. Cover with a second slice of bread. Eat with pleasure — enjoy!

Caloric content of the products possible in the composition of the dish

  • Atlantic anchovies, canned - 135  kcal/100g
  • Spinach - 22  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Bread 'darnitsky' - 206  kcal/100g
  • Premium wheat flour bread - 254  kcal/100g
  • Wheat flour bread of the 1st grade - 226  kcal/100g
  • Wheat flour bread of 2 grades - 220  kcal/100g
  • Wheat bread made from coarse flour - 250  kcal/100g
  • Rye bread from floured flour - 189  kcal/100g
  • Rye bread from wallpaper flour - 181  kcal/100g
  • Protein bran bread - 182  kcal/100g
  • Wheat protein bread - 242  kcal/100g
  • Grain bread - 231  kcal/100g
  • Bread 'doctor' - 232  kcal/100g
  • Orlovsky bread - 211  kcal/100g
  • Ukrainian bread - 213  kcal/100g
  • Simple loaf - 248  kcal/100g
  • Loaf of premium flour - 265  kcal/100g
  • City rolls made of grade I flour - 254  kcal/100g
  • City bun - 261  kcal/100g
  • Butter bun - 252  kcal/100g
  • Plain steering wheels - 336  kcal/100g
  • Bread - 254  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Gherkins - 28  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Oil fish - 112  kcal/100g

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