Fried Cod Fish Sandwich Recipes
COD SANDWICH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cod: Preheat vegetable oil in a deep-fryer to 375 degrees F. Then bread each medallion of fish with flour mixed with seafood seasoning. Tap off excess, and then dip in egg wash and finish in breadcrumbs, ensuring to coat evenly. After breading the fish, drop in the preheated oil and cook in batches until golden brown, flipping during the process. This should take 2 to 3 minutes. After frying, remove the fish from the oil, sprinkle with salt and pepper and place on paper towels. Allow the fish to drain excess oil.
- For the sandwiches: Heat a nonstick pan over medium-high heat until warmed. During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in the pan until browned, about 2 minutes. After the first bun, reduce the heat to medium and repeat the process with the remaining buns.
- To build the sandwiches, stack the bottom bun, spread tarter on the bottom bun, then add some lettuce, fish, pickles and finish with the top bun. Repeat with the remaining sandwiches.
FRIED COD SANDWICH RECIPE BRINGS TENDER AND CRISPY TOGETHER
This elevated version of a fried cod sandwich you'd order at a fast food restaurant is truly scrumptious.
Provided by Christina Musgrave,Mashed Staff
Categories lunch, dinner
Time 25m
Number Of Ingredients 12
Steps:
- Pat the cod fillets dry.
- Combine the panko breadcrumbs, garlic powder, and onion powder in a bowl. Place the flour in a separate bowl. Whisk the eggs with the water in a third bowl.
- Dredge each fillet in flour, egg wash, and finally the breadcrumb mixture. Then, set aside.
- Heat the vegetable oil in a shallow pan to 350 F. When the oil is heated, cook the fish in batches for 3 minutes per side. Remove from the oil, and place on a paper town to let the excess oil drain.
- Assemble the sandwiches by placing the cod fillet, tartar sauce, sliced tomatoes, pickles, and lettuce on a fresh bun. Serve immediately.
Nutrition Facts : Calories 1531 calories, Carbohydrate 64 g carbohydrates, Cholesterol 178 mg cholesterol, Fat 118 g fat, Fiber 3 g fiber, Protein 53 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 400 mg, Sugar 5 g, TransFat 1 g
FRIED FISH SANDWICH
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
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.
FLORIDA-INSPIRED FRIED FISH SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
- For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
- Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
- In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
- Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
- Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.
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- In a bowl whisk 3 cups of water plus 2 tablespoons of kosher salt until the salt is dissolved. Place the cod fillets into the salty water for 15-20 minutes. Remove the pieces from the salty water, reserving 1-2 teaspoons, and pat dry. Season with old bay, garlic powder, and dried dill.
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- Batter the fish in the crumbly flour the allow the fillets to rest in a baking sheet. Heat about 2 cuts is cooking oil in a skillet to 350 degrees. Fry the pieces for 3-4 minutes per side or until crisp. Drain on a wire rack before building the sandwiches as desired.
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