Catfish, king mackerel, grouper, mahi mahi, and snapper are delectable fried, seared, or blackened. Choose salmon for grilling, or poach and flake it for a burger. Cod, tilefish, and haddock fry and poach well, and offer mild white flesh that blends nicely with other flavors. Hefty or Soft Breads Use any kind of bread, but preferably one that will support a juicy piece of fish as well as toppings. Try baguettes, hoagie rolls, multigrain loaves, focaccia, or pita bread.
Soft breads are best with fish salads or flaky pieces of fish.
Tender hamburger buns and onion rolls nicely complement crunchy pieces of fried fish. Delectable Extras Let your imagination run wild when it comes to condiments. Mayonnaise offers a base for tartar sauce or herbs and other flavorings. Here are some great recipes , including a Grilled Tuna on Pita that didn't make it into the magazine. At The 7-Mile Grill, Marathon, Florida, fish sandwiches have been on the menu for 46 years.