4 5-ouncepieces fish fillets such as grouper or halibut
Salt and freshly cracked black pepper
¼cupLight olive oil or canola oil for frying
4semi-soft rollssuch as ciabatta, sliced in half
1large avocadosmashed slightly. or use ½ cup guacamole
Optional: Chipotle Cream Sauce
2chipotle chilis from a canseeded and chopped
¼cupsour cream or thick yogurt
Place the sliced red onions in a small bowl or jar. Pour the apple cider over and make sure they are submerged. Set aside until assembling the sandwiches.
If using the chipotle sauce, mix chilis and sour cream together now and set aside. Also slice your tomato and smash the avocado or make the guacamole if using that instead.
Season the fish with a generous sprinkle of salt and pepper. Prepare three bowls for dredging the fish. In one, place the flour. In another, whisk the eggs, and in the third place the breadcrumbs mixed with the cumin and oregano.
Place a large deep skillet over medium high heat. Add the oil and keep warm while you dredge the fish. Start with the flour, knocking off the excess, then dip the fish in the eggs, letting the extra drip off, then finally dredge in the breadcrumbs.
Fry the fish over medium high heat for 3-4 minutes per side. It should be golden brown. If it’s darkening too quickly before it’s cooked through, turn the heat down. The time it takes to cook will depend on the thickness of your fillet. Remove to a plate after they are cooked through.
To assemble the sandwiches, If using telera bread, wipe out your skillet and add a pat of butter to it over medium heat. Place the bread cut side down and warm them in the butter for one or two minutes. If using ciabatta rolls, it's up to you if you prefer them toasted or not. Smear some avocado on the bottom of the roll. Top with the tomatoes, then the fish, then a few sliced red onions. If using the chipotle sauce, smear a tablespoon on each top bun. Sandwich and serve!
To make a quick and classic guacamole, place a half finely chopped white onion, one chopped and seeded serrano chili, 1 chopped Roma tomato, and some salt in a bowl. Mash with the back of a spoon until the tomato breaks down a bit and it’s all combined. Mix in 3 smashed up avocados and taste for seasoning. Add salt if needed, stir again, and top with chopped cilantro.