Baked Crispy Fish Sandwiches Recipes

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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.

CRISPY FISH SANDWICH



Crispy Fish Sandwich image

The tilapia fillets in this sandwich have a crispy seasoned coating.

Provided by Land O'Lakes

Categories     Fish     Sandwich     Savory     Cooking     Sandwich and Wrap     Main Course     Seafood     Meat, poultry, and seafood

Yield 4 servings

Number Of Ingredients 21

Coating
1/4 cup panko bread crumbs
1/4 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
Fish
1/4 cup all-purpose flour
1 large Land O Lakes® Egg slightly beaten
2 (about 5-ounce) about 5-ounce tilapia fish fillets
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
Sandwich
2 (9 inches long) crusty Hero rolls
1 cup shredded romaine lettuce
6 slices tomato
Your favorite dipping sauce or spread

Steps:

  • Combine all coating ingredients in pie plate or shallow bowl; mix well. Set aside.
  • Place additional 1/4 cup flour into another pie plate or shallow bowl. Place egg into separate pie plate or shallow bowl.
  • Dip both sides of each fish fillet into plain flour; shake off excess. Dip both sides into egg mixture and then into breadcrumb mixture, coating both sides.
  • Melt Butter with Olive Oil & Sea Salt in 10-inch skillet over medium heat until sizzling; place breaded fish fillets into skillet. Cook, turning once, 6-8 minutes or until coating is golden brown and fish flakes easily with fork.
  • Place fish fillets onto bottom half of rolls; top with shredded romaine and tomato slices. Serve with your favorite spread for dipping sauce or spread. Cut each sandwich in half.

Nutrition Facts : Calories 500 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 1530 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Sugar grams, Protein 29 grams

MISS BROWN'S FISH FILLET SANDWICH



Miss Brown's Fish Fillet Sandwich image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 22

1/2 cup mayonnaise
3 1/2 tablespoons dill pickle relish
1 1/2 teaspoons capers
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
Pinch sugar
1/4 onion, diced
1 tablespoon lemon juice, plus additional as desired
Three 6-ounce skinless boneless halibut fillets or steaks
1/3 cup milk
2 large eggs
1 teaspoon kosher salt, plus additional as desired
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/2 tablespoon seafood seasoning, such as Old Bay
Vegetable or canola oil, for frying
3 potato buns
Unsalted butter, for toasting the buns
3 slices American cheese

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.

HOT AND CRISPY FISH SANDWICH



Hot and Crispy Fish Sandwich image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 5 sandwiches

Number Of Ingredients 18

Vegetable oil, for frying
2 pounds thin white fish fillets (catfish, flounder, etc.)
Kosher salt and freshly ground black pepper
1 cup milk
2 large eggs
4 tablespoons hot sauce
2 cups all-purpose flour
1 tablespoon cayenne pepper
1 teaspoon chili powder
1 teaspoon plus a pinch garlic powder
1 teaspoon plus a pinch paprika
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon honey
5 hoagie rolls, buttered and toasted
Tartar sauce, for serving
Shredded iceberg lettuce, for topping
Sliced tomato, for topping
Pickles, for serving

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.

BAKED FISH SANDWICHES



Baked Fish Sandwiches image

A simple fish sandwich that can be made with any white fish fillets. Served on toasted buns with steak sauce and Ranch dressing.

Provided by bearcowski

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 8

1 pound cod fillets
1 clove garlic, minced
1 lemon, cut into wedges
2 tablespoons butter, softened
1 pinch salt and ground black pepper to taste
2 tablespoons steak sauce
4 hamburger buns, split and toasted
2 tablespoons Ranch-style salad dressing

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.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 26.3 g, Cholesterol 58.3 mg, Fat 12.6 g, Fiber 2.6 g, Protein 24.1 g, SaturatedFat 4.9 g, Sodium 537.3 mg, Sugar 0.3 g

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

HEARTY BREADED FISH SANDWICHES



Hearty Breaded Fish Sandwiches image

Fishing for a burger alternative? Consider it caught. A hint of cayenne is cooled by a creamy yogurt and mayo sauce in this fish sandwich that will put your local drive-thru to shame. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 sandwiches.

Number Of Ingredients 14

1/2 cup dry bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried parsley flakes
4 cod fillets (6 ounces each)
4 whole wheat hamburger buns, split
1/4 cup plain yogurt
1/4 cup fat-free mayonnaise
2 teaspoons lemon juice
2 teaspoons sweet pickle relish
1/4 teaspoon dried minced onion
4 lettuce leaves
4 slices tomato
4 slices sweet onion

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.

Nutrition Facts : Calories 292 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

THE ULTIMATE FISH FILLET SANDWICH



The Ultimate Fish Fillet Sandwich image

This recipe was inspired to me by Tyler Florence from the Food Network show. I wanted to share the recipe here but with a few changes that suits our families taste. Only changes that I made was replacing the tarter cream sauce he made, which was made up of mayonnaise,lemon juice, fresh parsley, basil,and chives, black pepper and olive oil and replacing it with my recipe for Recipe #114732 and replacing romaine lettuce for the arugula he used on the sandwich.

Provided by Marsha D.

Categories     Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 14

1 (12 inch) tail piece fresh halibut (a foot long)
1 cup flour
1 egg, beaten
1 cup milk
1 1/2 cups panko breadcrumbs, breadcrumbs
kosher salt
fresh ground black pepper
olive oil
1 loaf French bread
1 avocado, ripen, peeled and sliced
1 beefsteak tomato, sliced
romaine lettuce
1/2 cup tartar sauce
butter, soften to taste

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.

FRIED FISH SANDWICH



Fried Fish Sandwich image

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

1/2 cup mayonnaise
1/4 cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
1 small shallot, finely chopped
2 tablespoons coarsely chopped fresh dill
2 tablespoons (drained) capers, coarsely chopped
1 teaspoon soy sauce or tamari
Kosher salt
1 cup vegetable oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
2 cups panko bread crumbs
4 flounder fillets (about 1 pound), halved crosswise
Kosher salt
4 soft white buns
4 slices American cheese or Cheddar

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.

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From manila-recipes.com


FISH AND CHIPS {HEALTHY BAKED RECIPE!} – WELLPLATED.COM
Mix the buttermilk and part of the Old Bay together in a ziptop bag. Add the fish, then refrigerate for 20 minutes. Cut the potatoes into wedges and toss with oil and seasonings. Bake the wedges for 25 minutes at 400 degrees F on a baking sheet. Dredge the fish in the flour, then egg white, then seasoned panko.
From wellplated.com


CRISPY COD SANDWICH RECIPE | EATINGWELL
Coat the top and sides of the fish with cooking spray. Step 3. Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes. Step 4. Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.
From eatingwell.com


BAKED FISH SANDWICH RECIPES ALL YOU NEED IS FOOD
While fish is cooking, heat remaining olive oil in a pan over medium-high heat. Add onions and saute until tender, 5 to 7 minutes. Season with salt and pepper. Add tomatoes and capers; cook until heated through, 3 to 5 minutes.
From stevehacks.com


BEST 25 CRISPY BAKED FISH RECIPES - BEST RECIPES IDEAS AND …
2019-12-13 Source Image: www.food.com. Visit this site for details: www.food.com. Cook for 10 – 12 minutes, or till fish is simply cooked. Eliminate from stove and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if utilizing. 2. Yummy Crispy Baked Fish Recipe Australian Food.
From momsandkitchen.com


BAKED FISH SANDWICH RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Baked Fish Sandwiches Recipe - Pillsbury.com hot www.pillsbury.com. Generously spray half of 15x10x1-inch baking pan, lengthwise, with nonstick cooking spray. Remove dough from can; place seam side down in sprayed side of pan. With serrated knife, cut 4 or 5 (1/2-inch-deep) slashes in top of dough. 3. Bake at 350°F. for 26 to 30 minutes or until loaf is deep golden …
From recipeschoice.com


CRISPY OVEN-FRIED FISH SANDWICH - PARADE.COM
2022-05-13 Preheat oven to 400°F. Place a baking sheet in the oven while it heats. Whisk egg white in a flat, shallow dish until frothy. Place crushed cornflakes in another shallow dish. Pat cod dry …
From parade.com


BAKED COD SANDWICH RECIPES ALL YOU NEED IS FOOD
Coat the top and sides of the fish with cooking spray. Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes. Combine mayonnaise and relish in a small bowl.
From stevehacks.com


QUICK MENU IDEAS: CRISPY FISH SANDWICHES | COOK'S ILLUSTRATED
2021-12-24 Start by making the tartar sauce, the batter for the fish, and the dressing for the slaw. While those rest, prep the remaining slaw ingredients and start heating the oil. Toss the slaw (step 3). While the slaw chills, fry the fish and assemble the sandwiches. Crispy Fish Sandwiches with Tartar Sauce features a generous piece of fried fish ...
From cooksillustrated.com


CRISPY FISH SANDWICH | RECIPE | FISH SANDWICH, RECIPES, FOOD
Aug 12, 2016 - The tilapia fillets in this sandwich have a crispy seasoned coating. Aug 12, 2016 - The tilapia fillets in this sandwich have a crispy seasoned coating. Aug 12, 2016 - The tilapia fillets in this sandwich have a crispy seasoned coating. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


CRISPY FISH SANDWICHES | COOK'S ILLUSTRATED
2021-02-02 After letting the batter rest for 20 minutes so that the starch could fully hydrate, I dunked four haddock fillets into the mixture and fried them in 375-degree oil (our preferred temperature for frying fish) for about 4 minutes per side. As the pieces sizzled in the oil, carbon dioxide from the beer and baking powder started to escape, followed by steam from the beer, …
From cooksillustrated.com


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