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
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.
SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES
Provided by Gina Marie Miraglia Eriquez
Categories Ginger No-Cook Cocktail Party Quick & Easy Wasabi Cream Cheese Salmon Cucumber Gourmet
Yield Makes 8 (snack) servings
Number Of Ingredients 10
Steps:
- Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.
HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW
From Eating Well magazine. Crispy fish doesn't have to be deep-fried to be tasty. This is a healthier version with a yummy pineapple slaw. Note: don't used crushed pineapple, it is too small for the slaw. Also, take some help from the grocery store and buy a carrot and cabbage slaw mix. Easy peasy! Our family loved this and will be making it often.
Provided by LifeIsGood
Categories Caribbean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365.2, Fat 7.5, SaturatedFat 1, Cholesterol 93.7, Sodium 794.9, Carbohydrate 36.5, Fiber 5.7, Sugar 9.3, Protein 37.3
FRIED FISH SANDWICH
This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.
Provided by Sue Li
Categories dinner, easy, lunch, sandwiches, seafood, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 15
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.
SEARED SALMON BOWL WITH GINGER WASABI DRESSING
A healthy salad with a profusion of taste!
Provided by Lori Loucas
Categories Fish
Time 20m
Number Of Ingredients 18
Steps:
- 1. Combine all the dressing ingredients in a small bowl. Whisk well and set aside.
- 2. The rice can be hot or cold. If you want it hot, heat it up and keep it warm.
- 3. Season the salmon pieces with salt and pepper to taste. Heat a heavy skillet over medium heat. Take the pan away from the flame and spray with non-stick cooking spray. When it is hot again, sear the salmon on both sides until done. Depending on the thickness, this will take about 2-3 minutes per side. Remove from heat.
- 4. While the salmon is cooking, divide the rice equally among four bowls. Divide the green onions, cucumbers, avocado and daikon sprouts evenly among the four bowls, arranging prettily! When the fish is done, place a piece in each bowl and drizzle with a quarter of the dressing. Top each bowl with sesame seeds and shredded nori. Serve immediately.
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