Chef-operator Armen Piskoulian suggests he ate and dissected a few of Filet-O-Fish sandwiches just before acquiring his possess, which he released to the menu at his Melrose Avenue bakery and cafe in February.
“I imagined this could be accomplished so significantly greater, then I begun creating the breading for it,” he provides.
Piskoulian soaks his Atlantic cod filets in buttermilk, then coats them in breadcrumbs ahead of frying. The filets are seasoned with Outdated Bay “and a couple of additions” and topped with home-produced dill pickles and a tangy tartar sauce created with chopped cornichon, lots of dill, Worcestershire, mustard, shallots and garlic. Piskoulian’s bun is a buttery brioche/hamburger bun hybrid that he slathers with garlic and herb butter and toasts. While all the components are great, the architecture of the sandwich is essential. The slice of cheese goes on the bottom, so it isn’t glued to the fish. And the tartar sauce — on the best and base of the fish — provides acid and moisture to each individual chunk.
“I want the sauce to be dripping out of the sides so the mouthfeel is just ideal,” Piskoulian suggests.
Of course, it is just correct.
6909 Melrose Ave., Los Angeles, (323) 852-3944
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