Don T Want To Go To Town Fish Sandwich Longmeadow Farm 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.

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

DON'T WANT TO GO TO TOWN FISH SANDWICH LONGMEADOW FARM



Don't Want to Go to Town Fish Sandwich Longmeadow Farm image

The day started out gray and menacing. A slight case of sleet was coming down. And a sneeze too. The farm had decided to take a break today and not bust anything terribly awful. Two tractors were being fixed somewhere up North, so none of us particularly wanted to go to town to grab a sandwich, which; we quite often do on Sunday at lunchtime. In fact, the fire was stoked, we were dry, and sleet is not that fun. At least with snow you can plow, or just make snow forts. So today, I decided to make a nifty sandwich for the two of us to eat, side by side, with our feet facing the wood stove. I wanted to whip together something that you had to lick your fingers because it was just that delicious. Also, I had to have everything on hand, right here at home, remember; we weren't going to town. Of course, make this your own fish sandwich. Add the cheese to the top, instead of the bottom, perhaps jalapeno cheese, use some soft bread, make the tartar sauce low fat, or; just grill some fresh fish, or lightly bread the fresh fish fillet, and bake. You might even add a bit of sliced tomato, or a bit of vegetarian bacon (especially for twissis), a big slice of onion, chopped lettuce, spinach leaves, etc. Whatever you chose, just don't go into town. You don't have to now. NOTE: I am sorry this disappointed the chef by having you adding salt and cayenne pepper. Please, anyone that knows my recipes, if you don't care for any of the items, please don't use them. It's ok by me to make this good for you and your family and to certainly not be wasting food. I am sorry this didn't work for you, but thanks for trying it.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

2 fish fillets (frozen Southern Fried or fresh fish lightly breaded)
1 teaspoon sour cream
2 tablespoons mayonnaise
1/2 teaspoon pickle juice (from the jar)
2 teaspoons dill relish
1/8 teaspoon cayenne pepper (optional, use only if you like it)
1/8 teaspoon garlic powder
1/2 teaspoon salt (do a taste test here, if it seems salty don't use any extra)
1/4 teaspoon sugar
1/8 teaspoon mustard powder
2 soft hamburger buns
2 slices American cheese (cheddar or muenster)
tomatoes
lettuce

Steps:

  • Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
  • Mix up tartar sauce, or use what you have in fridge.
  • Sliced cheese should be at room temperature.
  • Toast bun in a non stick skillet until lightly grilled.
  • After toasted, place cheese on bottom of bun.
  • Let fish fillets cool a bit as they get crunchy-ier.
  • Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
  • Bubble bubble -- .

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.

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW



Grilled Blackened Fish Sandwiches with Homemade Slaw image

Grilled fish sandwiches with a Cajun flair topped with homemade slaw. Serve with fries or chips.

Provided by Soup Loving Nicole

Categories     Seafood     Fish

Time 20m

Yield 8

Number Of Ingredients 13

1 (14 ounce) package coleslaw mix
½ small red onion, chopped
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Creole mustard
½ teaspoon white sugar
¼ teaspoon celery seed
salt and ground black pepper to taste
2 pounds cod fillets
2 tablespoons blackening seasoning
2 teaspoons paprika
1 tablespoon olive oil
8 hamburger buns

Steps:

  • Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
  • Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
  • Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 29.8 g, Cholesterol 45.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 25 g, SaturatedFat 2 g, Sodium 694.4 mg, Sugar 3.3 g

DOWN ON THE FARM - FRIED HAM SANDWICH - LONGMEADOW



Down on the Farm - Fried Ham Sandwich - Longmeadow image

I was in the nursing profession many, many, years ago. When the nursing staff was allowed to take a lunch break, I would meander down to our hospital cafeteria and order up one of these sandwiches. Of course, the cafeteria chefs had a special "seasoned grill" that punctuated years and years of cooking delectable delights, the way it used to be cooked, without the use of microwaves, and or already prepared, "boiled - in - the - bag" foods that came from "Sysco". These amazing chefs even had special spatulas that you could easily imagine the pounding and flipping going on, being delicately tossed in the air, as somehow this made the food taste even more spectacular. After paying for the sandwich, I would sit down, and carefully open the wrapper, and inhale the aroma of freshly cut ham, the sweetest, most soft bread that I have ever known, and the mixture of ham juice and a bit of butter that warmed the ham prior to marrying with the bread. Needless to say, I always looked forward to this break, and on the occasion of visiting this hospital even today, I reflect back on those days of good ol' cooking as it used to be, and the delights these very special chefs produced. To this day I still make these at home, occasionally for lunch or a quick dinner. After the cafeteria chefs put this yummy sandwich together they would wrap it in (1) wax paper (2) then aluminum foil. By the time you got to your table, the tastes had developed and probably steamed in the combination of wax paper and foil. Either way, I guess these magical chefs will never be forgotten as this made my day complete, every single day. I hope you enjoy this sandwich as much as I. Try the wax paper and foil too, [if you have time].....you will see what I'm talking about.

Provided by Andi Longmeadow Farm

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 slices bread (suggested country white-any will do)
2 ounces deli ham (sliced in slivers)
1 small onion, sliced very thinly
1 tablespoon mayonnaise (can be reduced fat)
1/2 teaspoon butter (or margarine) (optional)

Steps:

  • Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted.
  • Toss in onion and cook until translucent. (about 2/3 minutes).
  • Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes.
  • Flip over ham/onion and continue to warm for 2 more minutes.
  • Spread bread with mayonnaise add warmed ham/onion mixture.
  • Press down tops of bread, and kinda "smash" together.
  • Cut in half and devour.

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