Backyard Aquaponics
A place to discuss aquaponics

2 fish fillets (frozen Southern Fried or fresh fish lightly breaded)
TARTAR SAUCE
2 soft hamburger buns
2 slices American cheese (cheddar or muenster)
tomatoes
lettuce


Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
Mix up tartar sauce, or use what you have in fridge.
Sliced cheese should be at room temperature.
Toast bun in a non stick skillet until lightly grilled.
After toasted, place cheese on bottom of bun.
Let fish fillets cool a bit as they get crunchy-ier.
Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.

Thanks Ingrid, and welcome to the forum

sounds so delicious!! cant wait to try it out.

Damn, cheeky spammer snuck through there... Spidey senses started tingling when someone from England gives a recipe that includes American cheese. But you guys invented cheddar!?!?! And sorry to our US members, you do so many things so well over there, but I reckon your cheese...? Well it's just not really cheese.. lol

Ouch, that was brutal! Fortunately for you cheese snobs some of the dairies here make really good cheese and you can get a lot of imported cheeses in the market as well .

I lament that none of your countries knows how to make a good processed cheese. Tough to beat a good cheese dip with chips and beer while you watch real Football not that foreign stuff

Whatball??

hahaha.. Yeah sorry, bit harsh but I do like cheese, and love a bitey cheddar with some good flavour, something that crumbles... It annoys me when I buy something labeled as fully mature or vintage and it's just some milky bland thing...

A good processed cheese? Is that like a real imitation rolex? We do have a craft processed cheese here that doesn't need refrigeration and comes in a blue box with foil around it, it's ok and I've eaten a fair bit when travelling remotely.

Must be pretty old cheddar to be crumbly. We have several local cheddar producers, a couple are good sized. One of the locals has a sharp white cheddar that's aged over two years and while it's not really moist, I wouldn't call it crumbly yet - good stuff but a bit pricey. I haven't tried their 3 year old or 4 year old extra sharp versions yet, maybe that's where they start to crumble . There are some awfully good cheeses, amazing how many variations there are.



That sounds like a fake version, either that or they send you the factory seconds , our stuff comes in an orange box . Probably still works if you add in the tomatoes and green chilies and melt it all together for corn chips.