The 20-Minute Meal You Need to Make This Summer

I love barbecue for dinner as much as the next person, and while I’ll probably lose my status as a supporter of summer for confessing this, I do have to admit that I occasionally tire of it, and long for something non-grilled for dinner.

Having said that, I don’t necessarily want to turn the oven on either. When the late-afternoon sun is blazing through the west-facing windows, the last thing I need to do is heat the oven to four hundred degrees. So, it’s a stovetop dinner that usually wins out, and lately it has been these quick-cooking crispy fish sandwiches, which my kids can’t seem to eat fast enough.

There really aren’t any hard and fast rules about making these, and to do so will take you less than 20 minutes. Set up three plates on the counter and cover one with some flour, one with a beaten egg, and one with some panko (or regular breadcrumbs) seasoned with salt and pepper. Dredge sandwich-sized pieces of fish—as many as you need to feed your family—through the flour, then the egg, and finally the breadcrumbs, evenly coating both sides of the fish. Pan fry in a warmed skillet drizzled with a few good glugs of olive oil, and cook for 2-3 minutes per side or until crispy, golden brown and cooked through.

I like to serve my fish on a slice of baguette or whole-wheat bun smeared with tartar sauce or ketchup (I might know some kids who like both), and I serve it with potato chips, pickles, and a huge platter of watermelon for sharing.

If you’re wondering what’s for dinner on any night at my house, this just might be the answer.