Need I mention that Alex is picky about the bread he uses for his sandwich? He says it's gotta be homemade whole wheat, toasted. And he's a snob about the pickles, too. Elspeth makes her dad's thinly sliced extra crispy dills for summer sandwiches. But I promise this is a darn good sandwich on any good, substantial bread and even with store-bought pickles. We've got the coleslaw, spice rub, and sriracha on hand at our markets, too.
1 1/2 lbs clean fresh dogfish fillets, portioned
1/2 cup spice rub mix for fish, plus salt to taste
2 tablespoons olive oil
1 tablespoon butter
8 slices good whole wheat bread
2 cups homemade coleslaw
1 bunch cilantro, washed and chopped
4 forkloads thinly sliced dill or bread and butter pickles
a good drizzle of Vietnamese sriracha hot chili sauce (we like Huy Fong, the brand with the rooster on the bottle)
Pat the fillets dry, spread the spice rub on a plate, and roll the fish in the rub to dust it well. Don't forget to sprinkle on a good pinch of salt, too. Warm a generous slick of olive oil and a good spoonful of butter in a cast iron (or heavy nonstick) skillet. Sear the fillets in the hot pan. The fish is firm––give it a few minutes on each side to cook through.
Meanwhile, toast the bread––for extra crispy, buttery flavor, Alex always does this in another well-oiled cast iron skillet; you don't have to do that, but if you're using a toaster, you may want to smear a little mayo on your toast before you proceed. Heap four slices with the coleslaw. Add cilantro. Place the seared fillets on the bed of slaw and herbs. Squeeze on at least a few drops of sriracha. Stack on the pickles. Mash on your other piece of toast. Eat with both hands.