Saucy Fish Sandwiches 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.

CAPTAIN JACK'S FRIED FISH SANDWICH WITH HOMEMADE TARTAR SAUCE

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Place the flour in a small shallow mixing bowl or pie plate. Add the garlic powder, onion powder, paprika, black pepper, salt and cayenne, and stir to combine. Place the beaten eggs in another bowl, and place the panko in a third bowl.
• Dredge a fillet in the flour, then dip in the eggs and finish with a coating of panko. Repeat for the remaining fillets. Place the fillets in the oil and fry until golden, 4 to 6 minutes.
• Place each fillet on a roll. Top each with 1/2 cup shredded lettuce and some pickle slices. Finish with 2 tablespoons Homemade Tartar Sauce or serve it alongside.
• Place the mayonnaise, chives, cornichons, parsley, capers, lemon juice, salt and pepper in the bowl of a food processor or mini chopper fitted with a steel blade, and pulse until the pickles are finely chopped and all the ingredients are mixed but not pureed.

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.

FRIED FISH SANDWICH

Steps:

• Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
• Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
• Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
• Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
• Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

FRIED FISH SANDWICH

Steps:

• Preheat oil in saute pan.
• Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
• In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
• Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.
• Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.
• Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

FUN FISH SANDWICHES

Steps:

• Prepare fish fillets according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish and garlic powder; spread over six slices of bread. Place two fillets on each slice. , Top with cheese, lettuce and remaining bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately.

FISH SANDWICHES WITH LEMON-BASIL MAYO SAUCE

Steps:

• Heat oven to 400°F. Spray large cookie sheet with sides with cooking spray.
• Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow dish, mix cereal, 1 teaspoon lemon peel and the salt; mix well. In another shallow dish, beat 1/4 cup mayonnaise and the milk with whisk until smooth. Dip each cod fillet into mayonnaise mixture, coating all sides. Coat thoroughly with crumb mixture. Place on cookie sheet. Spray each fillet with cooking spray.
• Bake about 20 minutes or until fish flakes easily with fork and crust is golden brown.
• For each sandwich, place lettuce leaf on bottom half of bun. Top with fish, 2 slices tomato, 1 rounded tablespoon sauce and top half of bun.

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.

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.