Crispy Fish And Cheese Rolls Recipes

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.

CRISPY SRIRACHA SPRING ROLLS

Steps:

• Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

FRESH CRISPY FISH ROLLS

Steps:

• In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
• Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.
• In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.
• Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.

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.

CRISPY FISH AND CHEESE ROLLS

Steps:

• Marinate fish fillet with pepper, salt, egg white and cornflour for 15mins.
• Put a piece of cheese in between two slices of fish fillet.
• Dip the fish roll in the beaten egg and coat with breadcrumbs.
• Heat oil for deep frying and fry fish roll till it turns golden brown.