Bacon Mac White Sea Bass Sandwich, Back Again!
I invented the Mac White Sea Bass Sandwich around ten years ago after I nailed my first big La Jolla white sea bass. The sandwich was an instant hit. I had fishermen telling me that their wives wanted them to catch a white sea bass--just to make that sandwich.
Original 2002 Mac White Sea Bass sandwich
The New Bacon Mac White Sea Bass
This week I'm reintroducing and reinventing the Mac White Sea Bass sandwich. First, there's the wasabi mayo with sweet relish that lathers up the sandwich. Then there's the bacon--thick pieces--center cut with two pieces on the inside of every sandwich. Finally, there's the buttermilk-flour crust. It keeps the sea bass moist and tender with a tangy twist. Let's not forget to mention the sesame seed bun, lettuce, tomato and onions.
On top of all that, I'll show you how to make homemade buttermilk onions rings. Those rings can be dipped in the wasabi mayo. You need to believe me when I say, it's just insanity!
Mac White Sea Bass Sandwich (makes 2 sandwiches)
The sandwich and the onion rings are so unusually good, we shouldn't be surprised if McDonald's starts serving Mac White Sea Bass Sandwiches.
2 (ea) ½ lb white sea bass fillets cut into squares
2 (ea) sesame seed buns
1 large tomato sliced
Head of lettuce
½ onion thinly sliced for sandwiches
Wasabi paste 2 tablespoons
Mayonnaise 4 tablespoons
Sweet relish 2 tablespoons
Thick cut bacon 4 slices
Buttermilk 2 cups
All purpose flour 1 ½ cups
Vegetable oil 1 cup
Onion Rings
1 ½ onion thick sliced, rings separated, for onion rings
1. Create the wasabi mayo by mixing the sweet relish, wasabi paste and mayonnaise together. Then refrigerate.
2. Set up a frying station by placing the flour in a pan. Season with salt and pepper and mix.
3. Now pour the buttermilk into another pan. Keep pans side-by-side.
4. Heat ½ cup of vegetable oil in a frying pan to 370F.
5. Dredge the white sea bass fillets in the flour, dip them in buttermilk and finally back in the flour. Carefully place them into the hot oil.
6. Depending on the thickness of your fillets, fry between 1 - 2 minutes on each side. After removing from the oil, set aside to rest. Season with salt and pepper.
7. To fry up the onions rings, heat ½ cup of oil in a frying pan to 370F.
(TIP: Only work with enough onions rings to fit your frying pan. Don't overcrowd your pan when frying.)
8. Using your fingers, dredge the onion rings in flour. Work in small batches. Dip the onion rings in buttermilk, then back in the flour.
9. Fry the rings until golden brown on both sides. Set a platter lined with paper towels to place the onion rings on. Season with salt.
10. Assemble the sandwich by lathering the bun halves with wasabi mayo. On the bottom bun place thinly sliced onions, lettuce and tomato. Now place the fish fillet and the slices of bacon on top of that, followed by the top half of the bun. Serve with sandwich with onions rings and a container of wasabi dipping sauce.
