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.
THE ULTIMATE FISH FILLET SANDWICH
This recipe was inspired to me by Tyler Florence from the Food Network show. I wanted to share the recipe here but with a few changes that suits our families taste. Only changes that I made was replacing the tarter cream sauce he made, which was made up of mayonnaise,lemon juice, fresh parsley, basil,and chives, black pepper and olive oil and replacing it with my recipe for Recipe #114732 and replacing romaine lettuce for the arugula he used on the sandwich.
Provided by Marsha D.
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
HEARTY BREADED FISH SANDWICHES
Fishing for a burger alternative? Consider it caught. A hint of cayenne is cooled by a creamy yogurt and mayo sauce in this fish sandwich that will put your local drive-thru to shame. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 sandwiches.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 292 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges
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