There’s nothing better than a fish sandwich made with fresh cod, and tartar sauce. When I bread fish I like to use panko crumbs- they provide an extra crunchy texture that make the sandwich extra tasty!
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
