Fried Fish Sandwich With Pepper Slaw Food

FISH SANDWICH

Steps:

• Begin by gathering and prepping all of the fish sandwich ingredients according to the ingredients list above to have organized and ready for use.
• To prepare your fish, place the cod fillets into a large bowl and add in a couple of good pinches of salt and pepper, plus the paprika, granulated garlic and onion, cayenne, lemon zest and juice, and toss to coat the fish. Marinate for 10-20 minutes.
• While the fish marinates, gather and prep all of your spicy slaw ingredients according to the ingredients list above to have organized and ready for use.
• To prepare the spicy slaw dressing, in a bowl combine the mayo, garlic, sea salt (about ¼ teaspoon), a couple of pinches of black pepper, the dill, cayenne, mustard and pickle juice, and whisk to blend and thoroughly combine. Reserve 1/2 cup of this dressing to spread on the buns before assembling the sandwiches.
• Place the coleslaw mix-the shredded cabbages and carrots-into a large bowl, and add as much of the slaw dressing to the mix as desired (you may end up using all of it), thoroughly mixing the dressing into the slaw to combine. Keep cold in the fridge until ready to use.
• To bread your fish fillets, prepare your breading station by adding the flour to a medium-large bowl, next add the eggs into another bowl and whisk to blend, then add the panko to another medium-large bowl, and season with a pinch of salt and pepper (even cayenne, if desired).
• Dip each cod fillet into the flour, next into the whisked eggs, followed by a firm press into the panko breadcrumbs until well-coated. Place the breaded fillets onto a plate or platter. Repeat with remaining fillets.
• Once all are coated, heat enough peanut oil (or other high-heat oil) in a cast iron skillet or heavy bottom skillet to shallow fry (about an 1" worth), and slowly heat the oil until shimmery and hot. Add the fish fillets (working in batches of two, if necessary) into the hot oil, and fry for 3-4 minutes per side, until cooked through and deeply golden-brown. Drain on a paper towel-lined wire rack. Repeat with any remaining fish fillets.
• To assemble your fish sandwiches, spread a small amount of the reserved slaw dressing/sauce onto both top and bottom buns, then add a few pickle slices (or pickle "chips") to the bottom bun. Now place a fried fish fillet over the pickles, top with a generous amount of spicy slaw, and cover with the top bun.
• Serve hot with fries or thick-cut potato chips.

FRIED FISH SANDWICH

Steps:

• Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
• Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
• Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
• Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
• Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

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.

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.

FISH SANDWICHES WITH JALAPENO SLAW

Steps:

• Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
• Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
• Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.

JIMMY'S FRIED FISH SANDWICH

Steps:

• For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper. Pulse the crackers to a powder in a food processor; spread out on a plate. On a separate plate, spread the panko and sprinkle with salt and pepper. Dip the fish pieces first in the egg, then in the crackers, back into the egg and, finally, into the panko. As you finish with each piece, place the breaded fish on a wire rack set into a baking sheet. Wrap tightly in plastic wrap and refrigerate for 4 to 5 hours.
• Add 2 to 3 inches of peanut oil to a large, heavy pot set over medium-high heat. Heat the oil to 350 degrees F. In batches, fry the fish until cooked through and golden, about 4 minutes. Drain the fish on a wire rack and season with salt.
• For the garlic butter bread: Mix together the butter, garlic, salt and pepper until well blended; butter the insides of potato buns with the mixture. Toast the buns until golden.
• Set the fried fish in a roasting pan and top each piece with a slice of American cheese. Run under the broiler for 30 to 40 seconds, just until the cheese has melted.
• To assemble, smear the insides of the buns with some Tartar Slaw, and add the fish. Serve with extra slaw on the side.
• Grate the onion and pickles on a box grater. Transfer to a strainer and squeeze out excess moisture. Combine the grated onions and pickles in a large mixing bowl with the mayonnaise, mustard and cayenne. Mix well and season with salt and pepper. Refrigerate, covered, until ready to use.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

FRIED FISH SANDWICH

Steps:

• Preparation.
• 1. Cut fish into 3-inch strips. Sprinkle evenly with 1 teaspoons Greek seasoning, 1 teaspoons salt, and 1/2 teaspoons pepper.
• 2. Combine flour, cornmeal, baking powder, remaining 1 teaspoons Greek seasoning, 1/2 teaspoons salt, and 1/2 teaspoons pepper; stir well. Add 2 cups cold beer and egg, stirring until thoroughly blended and smooth.
• 3. Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°.
• 4. Dip fish strips into batter, coating both sides well; shake off excess. Fry fish, in batches, 2 minutes on each side or until golden (do not crowd pan). Drain on paper towels.
• 5. Spread top half of each bun evenly with tartar sauce. Place 1 lettuce leaf and 1 tomato slice on bottom half of each bun; top each with 2 fried fish strips and top halves of buns.

FRIED FISH SANDWICH TOPPED WITH COLESLAW

Steps:

• Cole Slaw.
• In a bowl combine chopped cabage.
• 1/2 cup tartar sauce.
• 1/2 cup diced onions.
• mix together cover with plastic wrap then stor in the refrigerator.
• Fried Fish.
• In a cast iron skillet put oil in and heat until bubbles form on the sides.
• test your oil with flour and if the flour fries then you are ready to cook your fish.
• In a paper bag place your fish, the seasoning salt, and shake until the fish is fully covered with seasoning.
• Pour your corn meal and flour in the bag then shake once more until your fish is fully covered.
• (Put a plate cover with paper towlels to the side to rest your fish on when done cooking).
• Place each individual piece of fish in the hot oil and cook until golden brown.
• Take your steak rolls and wipe the remainder of the tartar sauce on each roll then place the fish next, cole slaw, tomatoes, and bun.
• You can serve this with steak fries and green salad.

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW

Steps:

• Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
• Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
• Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
• Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
• Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Steps:

• Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
• Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
• Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.