Fish Fillet Sandwich 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.

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.

BAKED FISH SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

HEARTY BREADED FISH SANDWICHES

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.

LEMON-PEPPER FISH FILLET SANDWICHES

Steps:

• In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork.
• Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.

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.

BREADED FISH SANDWICHES

Steps:

• In a shallow bowl, combine the first five ingredients. Coat fillets with bread crumb mixture., Lightly coat the grill rack. Grill halibut, 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, cut side down, over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine the lettuce, carrots and onion if desired; set aside. In another small bowl, combine the sauce ingredients; spread over bun bottoms. Top with halibut and vegetable mixture; replace bun tops.

THE ULTIMATE FISH FILLET SANDWICH

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.