You need a dry fish with the recepie - actually Striped Bass work best,followed by hybrid striper, then sandies -- and larger specimens of any Morones with a little tougher texture
I started doing this years ago - we used left over baked fish - then it morphed into doing it with fresh fish --
Also if you grill your striper fillet on the grill till pretty dry them mix it into a fish salad - zowee that be some good stuff.
Microwave is quick and easy though -- add your spices and some mayo BEFORE you microwave , then drain after done, flake out the flesh then prepare your salad - gives it a little better flavor --
AND one other thing - once your salad is made -- try mixing in some Zatarains fry meal and make patties out of it -- then FRY the patties in pan with olive oil - now thats some fish sammich for ya.
I have had more than one comment on such fresh Tuna when actually it was striper used --
I use real mayo, mix it in with the flaked fillets whip till its well blended, red onions (finely chopped,), fresh garlic cloves finely chopped,fresh cilantro finely chopped, chopped sweet dill pickles, two or three boiled eggs,Old Bay Seasoning to taste -- make it up the day before ya want the sammiches, let it absorb all the flavors - good on crackers or bread, also a great boat meal as well --
You can spice it up any way ya want -- personally I like fresh ground black pepper corns in mine.
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