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Best bread for grilled fish sandwich?

letsindulge Oct 14, 2013 10:59 PM

Craving a fish sandwich so I'm going to grill some blackened-rubbed maui mahi tomorrow night. What bread is best, and should I toast it? TIA.

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  1. mels RE: letsindulge Oct 15, 2013 05:21 AM

    I prefer any sort of soft roll lightly toasted (soft = not crusty). Crusty bread requires too much aggressive biting and pulling for the more delicate fish. Something like a kaiser roll would be perfect.

    2 Replies
    1. re: mels
      letsindulge RE: mels Oct 15, 2013 10:17 PM

      I went with a sesame seed kaiser roll slathered with homemade tartar sauce, topped with sliced garden fresh tomatoes, and little gems lettuce. Husband, and I enjoyed it very much.

      1. re: mels
        RealMenJulienne RE: mels Oct 16, 2013 06:45 AM

        I think a kaiser roll sprinkled with water and briefly steamed in the microwave for 15 seconds is perfect for a fish sandwich. Softer fillings work well with a squishy, stretchy bun.

      2. t
        treb RE: letsindulge Oct 15, 2013 07:41 AM

        Something with a good crust but, soft inside. Grilled!

        13 Replies
        1. re: treb
          Veggo RE: treb Oct 15, 2013 07:44 AM

          Grilled grouper rueben - yum!

          1. re: Veggo
            letsindulge RE: Veggo Oct 15, 2013 10:21 AM

            Cheese & kraut with fish is good? Not knocking it, just never thought of it.

            1. re: letsindulge
              Veggo RE: letsindulge Oct 15, 2013 10:35 AM

              I don't know who thought of it - I wouldn't have - but my, how it works. I mentioned several places that serve it in FL on a recent thread.

              1. re: Veggo
                alkapal RE: Veggo Oct 16, 2013 01:31 PM

                veggo, they serve one of those at laishley's seafood in punta gorda. i like their seafood there. i never got that sandwich because i went for the fried shrimp platter (surprise, surprise). very generous and fresh!

                my review from may 2010 -->>>"""laishley crabhouse in punta gorda was a big surprise to me. i expected such a big place to have food "mass produced" and taste like it -- but this place was *very good*!
                my fried shrimp platter was huge, with super-fresh shrimp perfectly fried. there were *at least* a dozen really nice-sized shrimp (menu says jumbo, but seemed larger, imo) in a very light batter. (gives pincher's a run for their money). two sides were included -- i got a baked potato and a "ratatouille" with fresh summer squash (lovely, though a bit oversalted). only $15!!!!

                my sister got a seafood platter with shrimp. scallops and grouper. again, very generous (but my shrimp were larger). $20! (also available broiled. ho hum! ;-)). my great-niece got a very "real deal" looking burger, too, cooked to a perfect "medium." brother in law got a grouper reuben, and could only eat half it was so generous in size. it had slaw instead of kraut. he really liked it.

                i recommend laishley's. http://www.laishleycrabhouse.com/ <<<<

              2. re: letsindulge
                f
                ferret RE: letsindulge Oct 16, 2013 06:36 AM

                When done well it's amazing. Grilled rye or marble rye with a slice of Swiss on top of the grouper and substitute cole slaw for the kraut. One of the truly great sandwiches.

                1. re: ferret
                  Veggo RE: ferret Oct 16, 2013 06:52 AM

                  Yes! Grilled marble rye, and a shmear of Russian dressing even. One of the truly great sandwiches. Woody's River Roo in Ellenton, and Captain Brians in Sarasota both do it well.

                  1. re: Veggo
                    f
                    ferret RE: Veggo Oct 16, 2013 01:07 PM

                    I had a great one recently in South Carolina (can't recall the name). There's a place here in Chicago that does a decent version using battered cod, but it's not the same.

              3. re: Veggo
                scubadoo97 RE: Veggo Oct 16, 2013 01:14 PM

                A Frenchys standard menu item.

                1. re: scubadoo97
                  Veggo RE: scubadoo97 Oct 16, 2013 01:25 PM

                  Scuba, the start of stone crab season is as poor as last year - I may have to make do with grouper ruebens unless we get some lively weather to get the crabs moving.
                  Edit: I looked up Frenchy's web site - cracked conch, also. Nice.

                  1. re: Veggo
                    scubadoo97 RE: Veggo Oct 16, 2013 04:16 PM

                    I've been out of the stone crab loop since a possible allergy to crab. I did hear there were. Lot of floaters last year. I do remember how much I liked stone claws. So flaky and sweet

                    1. re: scubadoo97
                      Veggo RE: scubadoo97 Oct 16, 2013 04:21 PM

                      Floaters make me nervous and possibly ill. As attractive as they are priced, the meat is mushy and I connect it to a couple tender tummy episodes.

                      1. re: scubadoo97
                        c oliver RE: scubadoo97 Oct 16, 2013 05:57 PM

                        Don't forget that there' no such thing as global warming :(

                    2. re: scubadoo97
                      alkapal RE: scubadoo97 Oct 16, 2013 01:36 PM

                      frenchy's? there used to be a frenchy's cajun café in gainesville many years ago - had the best andouille po'boys one could ever dream of.

                      i suspect that your frenchy's is not the same folks moved south. ;(. if it were, i'd make a special trip next time i was downl that way.

                2. Ttrockwood RE: letsindulge Oct 15, 2013 09:05 PM

                  If you have access to a good bakery sourdough that would be nice- slice thick and lightly toast or grill.
                  Just avoid a potato roll or something super soft like a brioche

                  1. ipsedixit RE: letsindulge Oct 15, 2013 09:15 PM

                    Tortilla

                    1 Reply
                    1. re: ipsedixit
                      greygarious RE: ipsedixit Oct 16, 2013 06:23 PM

                      The Boston area has a lot of independent or small chain restaurants that specialize in roast beef sandwiches, (mostly fried) seafood, and burgers. A rare indulgence for me is to go to one of them and ask for fried clam strips with ketchup and coleslaw in a whole wheat wrap. I'd prefer Russian or 1000 Island but they never have those. There's always a raised eyebrow and the order is ready by the time they figure out what to charge for it.

                    2. Cherylptw RE: letsindulge Oct 15, 2013 09:15 PM

                      I like a soft bun with my fish sandwich, potato roll toasted would be perfect.

                      1. Bill Hunt RE: letsindulge Oct 15, 2013 09:30 PM

                        For me, it's not really a "sandwich," but a Fish Taco, and I use soft corn tortillas. Not what you asked for, but others will give you some good suggestions.

                        Enjoy,

                        Hunt

                        1. Karl S RE: letsindulge Oct 16, 2013 05:08 AM

                          It must not be a bread that has a conflicting texture with the fish, else one pulls the fish and the bread apart differently. the crust must not be texturally distinct, to put a fine point on it. For that reason, it must be a softer bread or roll than I would typically prefer for a sandwich.

                          1. alkapal RE: letsindulge Oct 16, 2013 01:20 PM

                            wonder bread. no toasting. oh…no, that's for fried snook! LOL.

                            1. Monica RE: letsindulge Oct 16, 2013 01:22 PM

                              Brioche

                              1 Reply
                              1. re: Monica
                                c oliver RE: Monica Oct 16, 2013 05:58 PM

                                Toasted.

                              2. Bada Bing RE: letsindulge Oct 17, 2013 04:40 AM

                                Toasted challah?

                                1 Reply
                                1. re: Bada Bing
                                  Tripeler RE: Bada Bing Oct 17, 2013 04:46 AM

                                  Yeah, a good challah with fish. Challah makes me hollah!

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