Fish Supreme Sandwich Recipes

FISH SANDWICH WITH FRA DIAVOLO MAYONNAISE

Steps:

• For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
• While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
• Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes.
• Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes.
• Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.)
• For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer.
• Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper.
• Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess.
• Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
• To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos.

FISH SUPREME SANDWICH

Steps:

• For the flour: In a bowl combine the flour, chili powder, dry thyme, salt and pepper and mix to disperse the seasoning throughout the flour.
• For the egg wash: In a bowl combine the buttermilk and eggs, and whisk to combine.
• For the sauce: In a bowl combine the mayo, capers and lemon juice, and mix. Season with salt and pepper, being very careful with the salt as the capers are already salty.
• For the sandwich: Preheat enough oil to come 2 to 3 inches up the side of a medium saucepot over medium-high heat, until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
• Dredge the fish in the egg wash then in the seasoned flour. Dip in the egg wash again and the flour again. Carefully float the fish in the hot oil and cook until golden brown. Remove from the oil and rest the fish on paper towels to drain excess oil.
• Set a skillet or saute pan over medium-high heat, and heat the grapeseed oil (you may have to do this in batches so portion out the oil for how many batches it will take to toast all of the buns). Toast the buns until golden brown.
• Spread 1 tablespoon of the caper sauce on both sides of the toasted buns and 1 tablespoon of the ketchup on the top half of each bun.
• Season the tomato slices with salt and pepper and arrange 2 slices on the bottom halves of each bun. Place some shredded lettuce on top of the tomatoes. Place 3 to 4 onion rings on top of the lettuce. Cut the fish in half and stack the 2 pieces of fish on top of each bun and top with the top half of the bun. Serve each sandwich with a lemon wedge.

COD SANDWICH

Steps:

• For the cod: Preheat vegetable oil in a deep-fryer to 375 degrees F. Then bread each medallion of fish with flour mixed with seafood seasoning. Tap off excess, and then dip in egg wash and finish in breadcrumbs, ensuring to coat evenly. After breading the fish, drop in the preheated oil and cook in batches until golden brown, flipping during the process. This should take 2 to 3 minutes. After frying, remove the fish from the oil, sprinkle with salt and pepper and place on paper towels. Allow the fish to drain excess oil.
• For the sandwiches: Heat a nonstick pan over medium-high heat until warmed. During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in the pan until browned, about 2 minutes. After the first bun, reduce the heat to medium and repeat the process with the remaining buns.
• To build the sandwiches, stack the bottom bun, spread tarter on the bottom bun, then add some lettuce, fish, pickles and finish with the top bun. Repeat with the remaining sandwiches.

CREAMY AND CRUNCHY TUNA SALAD SUPREME

Steps:

• Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

BAKED FISH SUPREME

Steps:

• 1. Heat butter in a large skillet. Add onion; saute until slightly brown. Add evaporated milk, Worcestershire sauce and lemon juice; mix.
• 2. Pat fish fillets dry with paper towel. Rub with salt and pepper. Put fish in a large baking dish; pour sauce over fish. Sprinkle parsley and paprika over sauce.
• 3. Bake, uncovered, in a pre-heated 375 degree oven 25 to 30 minutes, basting frequently. *Ocean fish can be prepared in the same way.

CRISPY FISH SANDWICH

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.