Hot And Crispy Fish Sandwich Recipes

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FISH SANDWICH



Fish Sandwich image

This fish sandwich is a deliciously hot and crispy favorite, piled high with a tangy and spicy slaw for kick, plus briny pickle slices!

Provided by Ingrid Beer

Categories     Entree

Time 46m

Yield Serves 4

Number Of Ingredients 23

1 pound cod, cut into 4 equal, sandwich-size fillets
Sea salt
Black pepper
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/8 teaspoon cayenne pepper (or more)
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 cup all-purpose flour
2 eggs
1 cup (heaping) panko breadcrumbs
Peanut oil, for frying (or other high-heat oil)
1 to 2 whole dill pickles, sliced into medium-thick circles or "chips"
3/4 cup mayonnaise
4 cloves garlic, pressed through garlic press
Sea salt
Black pepper
1 1/2 teaspoons fresh, chopped dill
1/4 to 1/2 teaspoon cayenne pepper (or more, depending on desired spice level)
1 tablespoon creole or spicy mustard
1 tablespoon dill pickle juice
3 cups pre-packaged coleslaw mix (combo of shredded green and red cabbage, plus carrots)

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.

Nutrition Facts : Calories 736 calories (per fish sandwich)

CRISPY FISH SANDWICH



Crispy Fish Sandwich image

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

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

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.

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