This garlic butter panfish sandwich is the perfect thing to make with a mess of perch or bluegill, though any lake fish or store bought white fish will do. Crunchy chips offset the silky soft fish and squishy bun. I like to use plain chips, but try your favorite flavor out and see how it works!
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
Yield: 4 sandwiches
COURSE: Main Course
COOKING METHOD: Braising
- 1/3 cup (75g) butter
- 5 large garlic cloves, minced
- 2 tablespoons chopped parsley
- 2 scallions/green onions, sliced, green parts only
- Approx. 1lb (454g) boneless, skinless fish fillets, cut into 2-3″ pieces
- Kosher salt
- Black pepper
- 1 lemon wedge, or 1 teaspoon (5ml) lemon juice
- 4 squishy white buns
- 4 handfuls plain chips (crisps)
1. Melt the butter in a skillet over medium low heat.
Add the garlic, scallions, and parsley and stir to mix well.
Add the fish pieces, toss in the butter, then try to arrange in one layer as best as possible.
Season with a pinch of salt and pepper.
Spritz with the lemon juice.
Spoon over the garlic butter sauce from the pan.
Top with a handful of chips, then press the top bun down firmly but gently.
Serve immediately. Enjoy!