Tips and tricks for making the best sandwiches at home.
Oops, I did it again, and ordered another knockout sandwich at Found. Previously, I recommended splitting a sandwich so you have room to try some of the other plates, but with the fried whitefish sandwich with parsnip pickle slaw ($13), I shamelessly devoured this on my own. Sorry, but I'm not sorry.
Two hefty fillets of whitefish rest on a bed of frisée and fennel that adds a nice burst of acidity to the sandwich. The pickled beets and turnips on the side offer an even more vinegary bite if you're so inclined. I was. Parsnip pickle slaw on top is the ideal combo of creamy and crunchy. The whole shebang fits neatly between a light, airy potato bun from Bennison's that adds a subtly sweet, starchy foundation to round out the flavors and textures.
Upon first glance, it might appear that this sandwich would require a knife and fork to eat. It is, after all, listed under "knife and fork sandwiches" on the menu. I am proud to report that I managed to eat this with my hands without getting messy. (Disclaimer: I also eat deep dish pizza with my hands.) The potato bun squishes down nicely but holds up well. I think the amount of slaw was key here—enough for a delicious dill taste but not so much that it becomes an overflowing gloopy mess. Neither the crisp fish nor the bread becomes soggy. To fully appreciate the beauty of this sandwich, you need to get bun, slaw, fish, and frisée in each bite. Chef Nicole Pederson has trained her staff well—they are sandwich proportion geniuses.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.