CRISPY COD SANDWICH
Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy.
Provided by Hilary Meyer
Categories Healthy Cod Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
- Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
- Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
- Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 29.7 g, Cholesterol 52.3 mg, Fat 16.3 g, Fiber 3.9 g, Protein 20.4 g, SaturatedFat 2.6 g, Sodium 724.4 mg, Sugar 5.1 g
FRIED COD SANDWICH RECIPE BRINGS TENDER AND CRISPY TOGETHER
This elevated version of a fried cod sandwich you'd order at a fast food restaurant is truly scrumptious.
Provided by Christina Musgrave,Mashed Staff
Categories lunch, dinner
Time 25m
Number Of Ingredients 12
Steps:
- Pat the cod fillets dry.
- Combine the panko breadcrumbs, garlic powder, and onion powder in a bowl. Place the flour in a separate bowl. Whisk the eggs with the water in a third bowl.
- Dredge each fillet in flour, egg wash, and finally the breadcrumb mixture. Then, set aside.
- Heat the vegetable oil in a shallow pan to 350 F. When the oil is heated, cook the fish in batches for 3 minutes per side. Remove from the oil, and place on a paper town to let the excess oil drain.
- Assemble the sandwiches by placing the cod fillet, tartar sauce, sliced tomatoes, pickles, and lettuce on a fresh bun. Serve immediately.
Nutrition Facts : Calories 1531 calories, Carbohydrate 64 g carbohydrates, Cholesterol 178 mg cholesterol, Fat 118 g fat, Fiber 3 g fiber, Protein 53 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 400 mg, Sugar 5 g, TransFat 1 g
CRISPY FRIED FISH SANDWICHES
Steps:
- Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
- Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
- In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
- Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
- Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
- Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
- Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
- Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.
Nutrition Facts : ServingSize 1 fillet, Calories 271 kcal, Carbohydrate 22 g, Protein 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 117 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g
COD SANDWICH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cod: Preheat vegetable oil in a deep-fryer to 375 degrees F. Then bread each medallion of fish with flour mixed with seafood seasoning. Tap off excess, and then dip in egg wash and finish in breadcrumbs, ensuring to coat evenly. After breading the fish, drop in the preheated oil and cook in batches until golden brown, flipping during the process. This should take 2 to 3 minutes. After frying, remove the fish from the oil, sprinkle with salt and pepper and place on paper towels. Allow the fish to drain excess oil.
- For the sandwiches: Heat a nonstick pan over medium-high heat until warmed. During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in the pan until browned, about 2 minutes. After the first bun, reduce the heat to medium and repeat the process with the remaining buns.
- To build the sandwiches, stack the bottom bun, spread tarter on the bottom bun, then add some lettuce, fish, pickles and finish with the top bun. Repeat with the remaining sandwiches.
HOT AND CRISPY FISH SANDWICH
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 5 sandwiches
Number Of Ingredients 18
Steps:
- For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
- In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
- In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
- In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
- For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.
CRISPY FISH SANDWICH
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
Provided by Molly Baz
Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 16
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.
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- 1. In a small bowl, stir together the mustard, vinegar and sugar. Season with salt and pepper. Slowly whisk in the tablespoon of oil until well combined. Set aside.
- 2. In a large bowl, combine the cabbage, onion, carrots, radishes and parsley. Pour the dressing over the vegetables and toss to thoroughly combine. Season with more salt and pepper if desired and allow to sit for 30 minutes at room temperature, then refrigerate.
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