Breaded Fish Sandwiches Food

HEARTY BREADED FISH SANDWICHES

Steps:

• In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., On a lightly oiled grill rack, grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, relish and minced onion; spread over bun bottoms. Top with cod, lettuce, tomato and onion; replace bun tops.

BREADED FISH SANDWICHES

Steps:

• In a shallow bowl, combine the first five ingredients. Coat fillets with bread crumb mixture., Lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. , Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine the lettuce, carrots and onion if desired; set aside. In another small bowl, combine the sauce ingredients; spread over bun bottoms. Top with halibut and vegetable mixture; replace bun tops.

EASY BREADED FISH FILLETS

Steps:

• Heat oven to 350°F. Spray shallow baking pan with nonstick cooking spray. In shallow dish or pie pan, combine croutons, cheese, parsley flakes and paprika; mix well. In another shallow dish, combine egg, lemon juice and water; beat well.
• Cut fish fillets into serving-sized pieces. Dip in egg mixture, tucking thin ends of fish under to form pieces of uniform thickness. Dip fish in crouton mixture, patting gently to coat; place in sprayed pan. Spray fish with cooking spray for about 5 seconds.
• Bake at 350°F. for 10 to 15 minutes or until fish flakes easily with fork.

FRIED FISH SANDWICH

Steps:

• Preheat oil in saute pan.
• Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
• In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
• Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.
• Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.
• Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

CRISPY FISH SANDWICH

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

FAVORITE FISH SANDWICHES

Steps:

• Bake fish as directed on pkg., topping each with 1 Singles for the last min. of the baking time.
• Spread cut sides of buns with dressing.
• Place lettuce leaf and tomato slice on bottom half of each bun; cover with fish patty and top of bun.

FRIED FISH SANDWICH

Steps:

• Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
• Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
• Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
• Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

BAKED FISH SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

THE ULTIMATE FISH FILLET SANDWICH

Steps:

• Preheat oven to 350'.
• Place a baking sheet in oven and let heat up for a good 20-25 minutes while.
• (this is to help keep the fish crispy on bottom of the fish fillet) while preparing the fillets.
• Set up a breading station with 3 separate deep bowls or containers.
• Add flour, kosher salt and black pepper to one containter and set aside.
• In the 2nd containter, add egg and milk , whipped up together and adding a touch of salt and black pepper , and set aside.
• In the 3rd containter add Panko breadcrumbs with more salt and black pepper.
• Cut halibut tail into 2 pieces.
• Dip each halibut fillet into the flour mixture first than into the egg mixture, and than into the panko breading.
• Set each fillet onto a cutting board or a plate to let rest 5 minutes.
• (this is to let the breading mixture settle on the fish fillet).
• Bring out baking sheet from oven and sprinkle some olive oil over the pan.
• Place halibut fillets on hot baking sheet ( it should sizzle when placing on sleet).
• Bake 30 minutes or until a golden brown.
• Split open the french bread and spread butter over each slice of french bread.
• Toast bread in oven until a light golden brown.
• Add tarter sauce to each toasted side of bread.
• Add the fish fillet to one side of bread.
• Add avocado, tomato and romaine lettuce on top of fish.
• Top with other side of bread and serve.

FLORIDA-INSPIRED FRIED FISH SANDWICH

Steps:

• For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
• For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
• Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
• In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
• Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
• Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.