For the crispy fish bread, cut the fish fillets into small rectangles and season with salt & pepper. For a crispy breading, first turn the fish pieces in flour, then pull them through the beaten egg and finally turn them in panko flour or Mie de Pain.
In a deep frying pan or deep fryer, fry the breaded fish in oil at approx. 160 °C until golden brown. Drain the fish on kitchen paper.
In the meantime, quarter the focaccia and cut in half horizontally. Cover the bottom of the bread with thinly sliced beet.
Toss the mayonnaise with a little lemon juice and spread on the beet. Place a crispy piece of fish on each and garnish the crispy fish bread with garden cress. Depending on taste, the top of the focaccia can be used as a “lid”.
Preparation Tip:
For the crispy fish sandwich, you can also prepare the mayonnaise on its own.
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