Kamil Perry
Whether or not to put cheese on a fish sandwich is a highly debated topic. Some people believe that cheese has no place on a fish sandwich, while others argue that it can add a delicious, creamy element. Those in favour of cheese on their fish sandwiches recommend opting for a cheese that complements the fish without overwhelming it, such as cheddar, Monterey Jack, Swiss, or American cheese. However, those against the idea suggest that the strong flavour of cheese can be too overpowering and distract from the taste of the fish.
| Characteristics | Values |
|---|---|
| Cheese type | Smoked gouda, American, cheddar, Monterey jack, Swiss, mozzarella, parmesan, goat cheese, Camembert |
| Texture | Creamy, gooey, soft, stretchy, chalky, oozy, gummy |
| Flavour | Savoury, salty, smoky, intense, complex, umami |
| Fish type | Fried, tuna, filet-o-fish, blackened, sauteed, baked, steamed |
| Other toppings | Tartar sauce, spicy tartar sauce, remoulade, sriracha, chilli garlic sauce, hot sauce, mayonnaise, ketchup, mustard, herbs, pickles, avocado, bacon, egg |
Explore related products
What You'll Learn
The best types of cheese for a fish sandwich
Whether or not to put cheese on a fish sandwich is a matter of personal preference. Some people believe that cheese and fish do not belong together, while others enjoy the combination. If you fall into the latter category, there are several types of cheese that pair well with fish.
Cheddar is a popular choice for fish sandwiches due to its savoury and salty flavour, which complements fried fish nicely. It also melts easily, resulting in a gooey and stretchy texture that helps keep the sandwich together. When selecting a cheddar for your sandwich, opt for a mild or medium variety, as aged cheddars have a sharper and more complex flavour that may overpower the fish.
Another option is Swiss cheese, which is commonly used in sandwiches because of its pleasant taste and melting properties. Smoked Gouda is a good choice as well, as it adds a hint of smokiness and complexity to the sandwich without overwhelming the flavour of the fish.
If you're feeling adventurous, you can try sprinkling some shaved Parmesan on your fish sandwich. Parmesan has a high proportion of glutamates, giving it an intense umami flavour that can enhance the savouriness of the sandwich. Just be sure to use it sparingly, as too much can make the Parmesan the dominant flavour.
Finally, while not a traditional choice, American cheese is often used in fast-food fish sandwiches and can provide a comforting taste of nostalgia.
The Mystery of Sawdust in Shredded Cheese
You may want to see also
The worst types of cheese for a fish sandwich
While some people enjoy cheese on their fish sandwiches, others believe that cheese and fish do not belong together. For those who do like cheese on their fish sandwiches, there are several types of cheese that should be avoided.
One of the worst types of cheese to put on a fish sandwich is goat cheese. Goat cheese has a distinctive flavor that can be overpowering when paired with fish. It also doesn't melt like other cheeses, developing a creamier texture instead. Another cheese to avoid is Camembert. Camembert has a strong smell and an intense, complex flavor that can be distracting when paired with fried fish. The texture of Camembert can also be problematic in a sandwich, as it becomes oozy and gummy when soft, which doesn't pair well with the flaky texture of fish.
While Parmesan can add savory depth to a fish sandwich, it should be used sparingly. Too much Parmesan can overpower the flavor of the fish and become the primary taste in the sandwich. Mozzarella, a mild cheese that pairs well with Parmesan, should also be used with caution. Its pliability and gooeyness can make it a good choice for a fish sandwich, but too much can distract from the fish.
American cheese, or "cheese product," should also be avoided. While it may melt well, its high sodium content, salt levels, and artificial ingredients give it a bland, plasticky flavor that will detract from the taste of the fish.
Finally, while cheddar is a classic choice for a fish sandwich, aged cheddar should be used with caution. Aged cheddar has a sharper, more complex flavor that may overpower the fish. Instead, a mild or medium cheddar is generally a better choice for a fish sandwich.
Cheese on Pie: A Culinary Adventure
You may want to see also
The history of the Filet-O-Fish
The Filet-O-Fish is a fish sandwich sold by the international fast-food chain McDonald's. It was created in 1962 by Lou Groen, a McDonald's franchise owner in Monfort Heights, Cincinnati, Ohio. The Filet-O-Fish was designed to address declining hamburger sales on Fridays in the predominantly Catholic neighborhood of Monfort Heights, where it was customary to abstain from meat on that day.
Groen noticed that a nearby restaurant owned by the Big Boy chain was selling a fish sandwich. Inspired by their success, he created a simple, battered, halibut-based prototype with a slice of cheese between two buns. In 1961, Groen presented his idea to Ray Kroc, the founder of McDonald's, who had purchased the company in 1961. Kroc was initially sceptical of the concept of a fish sandwich and preferred his own idea of a pineapple-and-cheese sandwich, known as the Hula Burger. However, Kroc eventually agreed to a deal with Groen: they would sell both non-meat sandwiches on Fridays, and whichever sold the most would be added to the permanent menu.
The Filet-O-Fish was first sold on Tuesday, February 13, 1962, and in its first month, 2,324 fish sandwiches were sold. The sandwich proved to be a success, outselling the Hula Burger, and it was gradually added to menus across the country throughout 1963. By 1965, the Filet-O-Fish had achieved nationwide status in the United States. Over the years, the type of fish used in the sandwich has changed, with early versions featuring halibut or cod, and later versions primarily using Atlantic or Alaska pollock.
While the fish composition has evolved, the fundamental ingredients of the Filet-O-Fish have remained constant: a fried breaded fish fillet, a steamed bun, tartar sauce, and cheese. The sandwich has become a massive hit during Lent, when many Catholics fast and abstain from meat on Fridays. It has inspired other fast-food chains to offer seafood options during this period. The Filet-O-Fish is also popular among Jewish and Muslim communities, as its ingredients align more closely with kosher and halal dietary laws than other McDonald's offerings.
In 1996, McDonald's briefly removed the Filet-O-Fish from its menus in the United States, replacing it with the Fish Filet Deluxe sandwich. However, due to overwhelming petitions and letters from customers, the Filet-O-Fish was reinstated in 1997, inheriting the larger fish patty from the Fish Filet Deluxe. Today, the Filet-O-Fish remains an iconic menu item for McDonald's, with annual sales of 300 million sandwiches worldwide.
Cheese Caves: Government's Secret Plan?
You may want to see also
Explore related products
Other toppings to consider
While cheese can be a delicious addition to a fish sandwich, there are several other toppings that can be considered to elevate the flavour of your sandwich.
Pickles are a popular choice, with dill pickle chips adding a briny flavour and a satisfying crunch to fish sandwiches. Bread and butter pickles, sweet gherkins, or other pickled vegetables also work well. Scattering some diced pickles across your sandwich will add bursts of acidity to every bite.
If you're looking for something creamy with a kick of heat, consider making a piquant sauce. This can be made with spicy mustard, hot sauce, herbs, and other zesty ingredients. Remoulade is another tasty option, especially with blackened or grilled fish. For a creamy and spicy layer that highlights the fish flavour, mix some sriracha, chilli garlic sauce, or other hot sauce into your mayonnaise.
Avocado is another topping that pairs well with seafood. Mash some avocado with lime juice and spread it on your sandwich for extra creaminess and a boost of healthy fats. Bacon is another surprising addition that works well with fish. The smoky, salty, crispy pork pairs well with the fish, adding a hit of meaty flavour to your sandwich.
If you're feeling adventurous, a fried egg can add creaminess and make your sandwich a complete meal. Just be sure to puncture the yolk so it doesn't drip everywhere!
The Ultimate BLT: To Cheese or Not to Cheese?
You may want to see also
How to make a fried fish sandwich
Ingredients
For the tartar sauce:
- Mayonnaise
- Pickles
- Pickle brine
- Shallot
- Dill
- Capers
- Soy sauce
- Salt to taste
For the fish:
- Vegetable oil or another high-smoke-point oil for frying
- White fish fillets (such as flounder, sole, or any mild flat fish)
- Salt
- Cornstarch
- All-purpose flour
- Garlic powder
- Black pepper
- Beer, cold and bubbly
- Baking powder
For the sandwich:
- Brioche buns or soft buns
- Lettuce
- Cheese (optional)
Instructions
Step 1: Prepare the tartar sauce
In a medium bowl, whisk together the tartar sauce ingredients: mayonnaise, pickles, pickle brine, shallot, dill, capers, and soy sauce. Season with salt to taste and set aside.
Step 2: Pat the fish dry and season
Pat the fish fillets dry with a paper towel and lightly season both sides with salt. Sprinkle cornstarch on both sides of the fillets, ensuring they are completely coated. Set aside.
Step 3: Make the beer batter
In a shallow mixing bowl, combine the dry ingredients: all-purpose flour, cornstarch, garlic powder, salt, and black pepper. Slowly pour in the cold beer, stirring continuously, until you achieve a smooth and thick batter. Add the baking powder and stir to combine.
Step 4: Heat the oil
In a large skillet, heat enough vegetable oil or another high-smoke-point oil to fully submerge the fish fillets. Heat the oil to 350°F (175°C).
Step 5: Batter and fry the fish
Fully coat each fish fillet in the beer batter, then carefully place them into the hot oil. Fry for approximately 4-5 minutes on each side or until the fish turns golden brown and flakes easily with a fork. Once fried, transfer the fillets to a paper towel-lined plate to absorb any excess oil.
Step 6: Assemble the sandwiches
Lightly toast the brioche buns until slightly crispy. Spread tartar sauce on the bottom half of each bun, add lettuce, then place a fried fish fillet on top. Generously spoon more tartar sauce over the fish.
At this point, you can decide whether to add cheese to your sandwich. Some people enjoy cheese on their fish sandwiches, especially cheddar, which pairs well with fried fish and adds a savoury element. However, others believe that cheese does not belong on a fish sandwich, as it can overpower the delicate flavour of the fish. Ultimately, it is a matter of personal preference.
If you choose to add cheese, place a slice on top of the fish, then add another piece of fish to create a double-decker sandwich. The residual heat from the fish will help melt the cheese.
Step 7: Serve
Sandwich the buns together and serve immediately. Enjoy your delicious fried fish sandwich!
Mission Cheese: Fridge or Pantry?
You may want to see also
Frequently asked questions
Some popular options for cheese on a fish sandwich include Swiss cheese, smoked gouda, American cheese, and cheddar.
Some poor choices for a fish sandwich include goat cheese, Camembert, and other cheeses with strong flavours or smells that can distract from the taste of the fish.
It's up to you! Some people believe that cheese doesn't belong on a fish sandwich, while others enjoy the addition. Ultimately, it's a matter of personal preference.
