Golden Fish Fry Sandwich by Maria Helm Sinskey


Yesterday while I was at my "day job", I received a bottle of wine from a wonderful lady named Maria Helm Sinskey. I have met Mrs. Helm Sinskey a few times before, and knew she was in the wine business, but I had never taken the time to research her vineyards.  She very generously gave me a bottle of Pinot Noir, and I could see the pride in her eyes. I couldn't wait to find out more and get home to open this bottle. In the meantime, I looked up the vineyards online and got to know how Mrs. Helm Sinskey and her husband Robert Sinskey ended up making wine, and could tell why Mrs. Helm Sinskey would have so much pride in her bottle. 
Now that I have tasted the wine, I totally get it. What a great bottle! It is robust but still delicate. A little fruity, but still a tiny bit spicy too. (I am so bad at describing wine and I hope I am doing this Pinot justice.)
Mrs. Helm Sinskey also told me she was the chef at the Robert Sinskey Vineyards, and when I was on the website I found some amazing recipes. Even though this one, The Golden Fish Fry Sandwich, did not recommend a Pinot Noir to accompany it, I made it anyway. I like red wine with fish. Especially fried fish. In some odd way its like a really fancy version of malt vinegar with Fish and Chips to me. (Is that awful??)
So without further a due, I present the Golden Fish Fry from the Robert Sinskey Vineyard Kitchen.


1 1/2 pounds 1 1/2-inch-thick cod filet, line caught
Kosher salt
1 cup Japanese panko bread crumbs
1/2 cup all-purpose flour mixed with 1 teaspoon kosher salt & 1/4 teaspoon hot paprika
1 large egg beaten with 1/2 teaspoon salt
Extra virgin olive oil to fry
4 brioche or hamburger buns, split
1 cup shredded iceberg lettuce
Tangy Tartar Sauce

1. Cut the fish into 4 equal pieces, about 6 ounces each, season lightly with salt and let sit for 10 minutes at room temperature.
2. Place the panko in a pie pan or other low-sided container. Follow suit with the egg and flour in separate containers.
3. Dip the fish in the flour, shake off excess then dip in egg. Roll to cover all sides. Let the excess drip off and then place in the panko and press lightly to coat well.
4. Place the breaded fish on a rack placed over a plate or sheet pan and let dry in the fridge uncovered for 20 minutes to make the coating extra crispy. This can be done up to 1 day in advance. Do not cover, or the coating will get soggy.
5. Preheat oven to 400 degrees F.
6. Heat a 12 inch sauté pan over medium high heat. Add 3 tablespoons olive oil and then the fish filets. Cook until golden on one side about 3 to 4 minutes, turn over, add 3 tablespoons more olive oil and cook until golden.
7. Place pan in the oven for 3 minutes or so, then remove pan from oven, remove the fish from the pan and place on a rack to rest for 3 minutes.
8. Put the bottom half of the buns on a serving plate. Divide the shredded lettuce between the buns. Place the fish on top and then divide the tartar evenly on top of the fish. Top with the bun and serve immediately.



Holy Cow!!!! This sandwish was so good! The crunchy fish with the soft bread was perfect, and the tartar sause added the perfect bit of spice. I smiled as soon as I bit into it because it was exactly what you would expect, and want from this sandwich. For the recipe for the Tangy Tartar Sauce check out the vineyards web site.
I want to give a big thank you to Mrs. Helm Sinskey again. I can't wait to try more of your recipes and more of your wines too!
To everyone else, you have to make this! It's the perfect summer lunch...even if you have it with white wine :)
XOXO -P

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