Skip to main content
Dinner This Week

Dinner This Week: Crispy Fish Sandwiches

This week’s menus include Crispy Fish Sandwiches with Tartar Sauce, Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus, and Pan-Seared Strip Steaks for dinner in about an hour.
By Published Dec. 24, 2021

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Jump to a Section

Dinner 1: Crispy Fish Sandwiches and Sweet and Tangy Slaw

Game Plan: Start by making the tartar sauce, the batter for the fish, and the dressing for the slaw. While those rest, prep the remaining slaw ingredients and start heating the oil. Toss the slaw (step 3). While the slaw chills, fry the fish and assemble the sandwiches.

Crispy Fish Sandwiches with Tartar Sauce features a generous piece of fried fish topped with lettuce and creamy tartar sauce. The fish is coated in a batter of beer, flour, cornstarch, and baking powder. The proteins in the flour help the batter fuse to the fish and also brown deeply; the cornstarch crisps up nicely. A toasted brioche bun, creamy tartar sauce, and fresh lettuce complete this quintessential New England sandwich. We toss the cabbage for our Sweet and Tangy Coleslaw with salt and sugar before microwaving it for one minute. In seconds, the cabbage sheds the same amount of liquid that it would release in 3 hours at room temperature. Cooling down the cabbage is easy: We simply chill the dressing in the freezer and then refrigerate the finished slaw before serving.

Printable Shopping Lists: Crispy Fish Sandwiches and Sweet and Tangy Slaw

Dinner 2: Crepes Stuffed with Mushrooms and Asparagus with Couscous

Game Plan: Make the crepes and filling through step 6. Set both aside and make the couscous. While the couscous stands off heat, fill the crepes (step 7).

Our recipe for Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus pairs nutty whole-wheat crepes with sautéed savory cremini mushrooms and tender, thinly sliced asparagus. A bit of cream and grated Pecorino Romano cheese makes the filling rich and creamy. Couscous with Dried Cherries and Pecans relies on the pilaf method to produce a light, fluffy texture. Dried cranberries can be used in place of the cherries and other nuts, such as almonds or walnuts, can be swapped for the pecans.

Printable Shopping Lists: Crepes stuffed with Mushrooms and Asparagus with Couscous

Dinner 3: Pan-Seared Strip Steak and Braised Red Potatoes

Game Plan: This pairing calls for two nonstick skillets. If you have only one nonstick pan, the potatoes may be cooked in a traditional skillet. Start by braising the potatoes. As soon as they start to sizzle (step 2), sear the steaks.

Pan-Seared Strip Steaks employs a fast, mess-free method for achieving deeply seared, rosy meat. We start the steaks in a “cold” (not preheated) nonstick skillet over high heat and flip them every 2 minutes; that way, the meat's temperature increases gradually, allowing a crust to build up on the outside without overcooking the interior. After initially searing at high heat, we quickly lower the heat to medium; at this temperature, the meat will continue to sizzle, but there is no risk of the fat smoking. Braised Red Potatoes with Lemon and Chives is a one-pan side dish that features the benefits of both boiling and roasting. We start by combining small red potatoes, butter, and salted water in a skillet and simmering the potatoes until they turn creamy. We then fully evaporate the water and allow the potatoes to brown in the butter.

Printable Shopping Lists: Pan-Seared Strip Steaks and Braised Red Potatoes


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

Sign up for the Cook's Insider newsletter

The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.