Chef-operator Armen Piskoulian states he ate and dissected a pair of Filet-O-Fish sandwiches in advance of creating his individual, which he launched to the menu at his Melrose Avenue bakery and cafe in February.
“I believed this could be finished so much far better, then I commenced building the breading for it,” he adds.
Piskoulian soaks his Atlantic cod filets in buttermilk, then coats them in breadcrumbs just before frying. The filets are seasoned with Outdated Bay “and a pair of additions” and topped with household-created dill pickles and a tangy tartar sauce created with chopped cornichon, plenty of dill, Worcestershire, mustard, shallots and garlic. Piskoulian’s bun is a buttery brioche/hamburger bun hybrid that he slathers with garlic and herb butter and toasts. Whilst all the factors are outstanding, the architecture of the sandwich is important. The slice of cheese goes on the base, so it is not glued to the fish. And the tartar sauce — on the best and bottom of the fish — provides acid and dampness to each individual chunk.
“I want the sauce to be dripping out of the sides so the mouthfeel is just appropriate,” Piskoulian states.
Yes, it is just appropriate.
6909 Melrose Ave., Los Angeles, (323) 852-3944
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