Calvin Eng’s FFLT (Fried Fish, Lettuce, Tomato) Sandwich isn’t the Filet-O-Fish I grew up eating on Fridays during Lent — I still love those, but this is a fried fish sandwich with the volume turned all the way up.
It’s a lot more work than swinging through the drive-thru, but completely worth it. It starts with pillowy, soft homemade milk bread buns slathered with a ginger-scallion tartar sauce made with Kewpie mayo, pickled mustard greens, and minced pickled and serrano peppers — cool, briny, and just a little spicy. On top of that sits a white fish fillet coated in a beer batter tinged with MSG and Old Bay, fried up shatteringly crispy and light as air.
Topped with ripe tomato and a tangle of shredded iceberg lettuce, this stacks up to one very good reason to skip the drive-thru entirely.
Book: Salt Sugar MSG, page 221
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
Store-Bought Is Fine: Milk bread bun
Recipe not online.
