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Fresh Crispy Fish Rolls
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate fish rolls with creamy yogurt cucumber sauce and crunchy Progresso® breadcrumbs for a quick and delicious 30-minute meal.
Ingredients:
  • 6 oz Greek plain yogurt
  • 3 tablespoons mayonnaise
  • 1 medium cucumber, peeled, seeded, coarsely grated
  • 3 tablespoons chopped fresh dill weed
  • 1 tablespoon chopped green onion (1 medium)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 lb fresh flounder, halibut or cod fillets, skin removed
  • 1/2 cup milk
  • 1 egg
  • 1 cup Progresso™ panko bread crumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter, melted
  • 12 hot dog buns, split
  • Lemon slices, if desired
  • Sprigs fresh dill weed, if desired
Instructions:
  • Combine the ingredients for Cucumber Sauce in a medium bowl. Chill in the refrigerator until serving.
  • Cut fish fillets into 12 serving pieces. Combine milk and egg in one plate and breadcrumbs and salt in another plate. Dip fillets in milk mixture, then coat with breadcrumbs. Shake off any excess crumbs before cooking.
  • Heat oil in a 12-inch skillet over medium-high heat. Cook fish fillets for 10 to 12 minutes, flipping once, until easily flaked with a fork. Keep warm.
  • Preheat a 10-inch skillet over medium heat. Brush the cut sides of the buns with melted butter. Toast cut sides down in the skillet for about 3 minutes until golden brown. Place the buns on plates, fill each with a fish fillet and approximately 3 tablespoons of sauce. Serve with lemon slices and fresh dill.

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