Popular searches
Articles
Series
Topics
Shop
Recipes
Duration
30 minutes
Serves
4
Chef’s notes
This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a fluffy, emulsified texture that’s perfect for incorporating into a salad garnished with crunchy celery, onion, and pickles. You could also try this with smoked fish fillets that have been shredded.
Ingredients
- 1 lb. white bass fillets or other firm, white-flesh fish
- Salt
- 2 bay leaves
- ½ cup olive oil
- 3 ribs celery, finely diced
- ½ cup red onion, finely diced
- ¼ cup chopped dill pickles
- ¼ cup chopped pickled peppers
- ½ cup mayonnaise
- 2 tsp. garlic powder
- Juice and zest of 1 lemon
- Black pepper
- 4 rolls, split, or 8 slices of bread
- Softened butter for the bread
- 8 slices cheddar, American, or pepperjack cheese
- Shredded lettuce
- Ripe tomatoes, sliced thinly
Also works with
Any strong-flavored or smoked fish
Preparation
- Layer the fillets, salt, and bay leaves in a cold pan and add the olive oil. Place the pan over medium-high heat and cook, stirring often, breaking up the fillets. Once the fish is cooked through, discard the bay leaves, transfer to a bowl and stir well, whipping the olive oil into the fish. Check the seasoning and refrigerate.
- Once the fish has cooled, add the celery, onion, pickles, pickled peppers, mayonnaise, garlic powder, lemon, and black pepper, mixing very well.
- Preheat the broiler to high. Toast the bread with the softened butter.
- Divide the bass salad between the four bottom buns then top with cheese. Broil the bottom buns until the cheese is well melted.
- Top each sandwich with lettuce and tomato, seasoning the tomato with salt and pepper, followed by the top bun. Serve immediately with potato chips.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Smoked Fish Dip
(1)
Smoked fish dip and crackers is always a huge hit at parties. It’s also a great way to clean out the freezer or use up leftovers.
I use white bass here, which smoke well because they’re more strongly flavored than other delicate warmwater fish like crappie or bluegill, but pretty much any flavorful...
Jesse Griffiths
Jan 21, 2021
Read More
Play Now
Recipes
Pan-Roasted Fish with Fried Capers
(0)
Pan roasting fish creates a fillet with crispy skin and a moist interior. Paired with lemon, wine, and fried capers, this dish is perfectly balanced between acid, fat, salt, and some umami punch.
I use skin on striped bass for this recipe, but almost any thick fish fillet will work, skin on or off...
Wade Truong
Jul 15, 2021
Read More
Play Now
Recipes
Rockfish Chowder
(1)
I’ve been corrected a number of times for using the term “rockfish” to describe striped sea bass. I will also make note that none of these people were from the Chesapeake Bay area. Here, striped sea bass are called rockfish, namely for their tendency to congregate on rocky structures. Regardless of...
Wade Truong
Nov 1, 2022
Read More
Play Now
Chef’s notes
This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a fluffy, emulsified texture that’s perfect for incorporating into a salad garnished with crunchy celery, onion, and pickles. You could also try this with smoked fish fillets that have been shredded.
Ingredients
- 1 lb. white bass fillets or other firm, white-flesh fish
- Salt
- 2 bay leaves
- ½ cup olive oil
- 3 ribs celery, finely diced
- ½ cup red onion, finely diced
- ¼ cup chopped dill pickles
- ¼ cup chopped pickled peppers
- ½ cup mayonnaise
- 2 tsp. garlic powder
- Juice and zest of 1 lemon
- Black pepper
- 4 rolls, split, or 8 slices of bread
- Softened butter for the bread
- 8 slices cheddar, American, or pepperjack cheese
- Shredded lettuce
- Ripe tomatoes, sliced thinly
Also works with
Any strong-flavored or smoked fish
Preparation
- Layer the fillets, salt, and bay leaves in a cold pan and add the olive oil. Place the pan over medium-high heat and cook, stirring often, breaking up the fillets. Once the fish is cooked through, discard the bay leaves, transfer to a bowl and stir well, whipping the olive oil into the fish. Check the seasoning and refrigerate.
- Once the fish has cooled, add the celery, onion, pickles, pickled peppers, mayonnaise, garlic powder, lemon, and black pepper, mixing very well.
- Preheat the broiler to high. Toast the bread with the softened butter.
- Divide the bass salad between the four bottom buns then top with cheese. Broil the bottom buns until the cheese is well melted.
- Top each sandwich with lettuce and tomato, seasoning the tomato with salt and pepper, followed by the top bun. Serve immediately with potato chips.