Crispy 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.

Recipe From epicurious.com

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.

FRIED FISH SANDWICH



Fried Fish Sandwich image

Recipe From foodnetwork.com

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 23

Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle amber beer, such as Dos Equis
2 teaspoons hot sauce, such as Tabasco
Two 6-ounce tilapia fillets, cut in half
Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
4 slices American cheese (optional)
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons minced bread and butter pickles
2 tablespoons minced scallions
1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon
1 teaspoon stone ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

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.

HOT AND CRISPY FISH SANDWICH



Hot and Crispy Fish Sandwich image

Recipe From foodnetwork.com

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.

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.

Recipe From cooking.nytimes.com

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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