Fishless Filet Sandwiches Food

AIR FRYER CAJUN PECAN-CRUSTED GARDEIN FISHLESS FILETS

Steps:

• Remove the package of Gardein Golden Fishless Filets from the freezer while you prepare the coating.
• Mix the pecans, cornmeal, flaxseed, water, and Cajun seasoning blend in a small bowl that will fit a whole fillet. Once mixed together it will be a very thick batter.
• Using your hands, press the coating on the top and bottom of a filet, then as you flatten it with your palms cover the edges as well. Get small bit of the batter as you need to cover the whole filet.
• Once coated, place on a piece of parchment paper cut for your air fryer that leaves 1 inch around the inside of the basket for the air to flow through. (alternatively, you can use round dumpling parchment paper with holes.
• Repeat until the basket is full but not crowded. Cook at 390 degrees (or 400 degrees depending on how high your air fryer goes), for 10 minutes. Flip and cook for 3 to 5 minutes more, or until the center is piping hot. (Check this by putting a fork in the center and carefully touching it.)
• Note: If you have a small air fryer you may need to make this in 2 batches.
• I recommend serving with rice and hot sauce. I used my Instant Pot dirty rice recipe and you can find it here.
• One serving is 2 filets, but with the pecan coating you may find that light eaters only need one. This recipe makes a total of 6 filets.

FISHLESS FISH SANDWICH SLIDERS WITH COLESLAW

Steps:

• Cook the Gardein Fishless Filets as per the instructions on the package.
• Mix your colesalw salad together and set aside.
• Half each slider bun and spread with some tartar sauce.
• Place one fishless filet on the bun and top with coleslaw mix.
• Season with salt and black pepper and serve at once.

MISS BROWN'S FISH FILLET SANDWICH

Steps:

• For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
• For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
• Heat 2 inches oil to 350 degrees F in a large Dutch oven.
• One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
• Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
• Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.

FILET MIGNON SANDWICHES

Steps:

• Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper.
• In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown.
• Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil.
• Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes.
• To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately.