Fried Flying Fish Sandwich Recipes

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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.

FRIED FISH SANDWICH



Fried Fish Sandwich image

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.

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

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

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.

FRIED FLYING FISH



Fried Flying Fish image

We ate it with fries. When eaten with cou-cou it is the national dish of Barbados. A truly delicious fish which is also prepared steamed.

Provided by Sageca

Categories     Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb flying fish fillet
1 1/2 teaspoons salt
1 large lime, juice of
1 garlic clove (crushed)
1 teaspoon minced fresh chives
1 small onion (minced)
1/2 teaspoon dried marjoram
1 dash hot pepper sauce
1/3 cup flour
1/2 cup corn flakes, crumbs
1/8 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1 egg (lightly beaten)
oil, for pan frying
2 limes, quartered (to garnish)

Steps:

  • Place fish fillets in a shallow plate or dish, season with 1 tsp salt and lime juice and set aside for 15 minutes.
  • Drain and pat fish dry on paper towels. In a small mixing bowl mix garlic, chives, onion, marjoram and hot pepper sauce together. Rub mixture on fillets.
  • Mix flour, cayenne pepper,½ tsp salt and black pepper together in a shallow bowl. Dip the fillets in flour, then egg, then cornflakes crumbs.
  • Heat oil in a heavy skillet and cook fillets for 3 minutes on each side. Keep fried fillets warm while cooking the remaining fillets.
  • Garnish with lime wedges and serve.

FLORIDA-INSPIRED FRIED FISH SANDWICH



Florida-Inspired Fried Fish Sandwich image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/2 cup mayonnaise or full-fat Greek yogurt
1/4 cup sliced scallions
2 tablespoons buttermilk
2 tablespoons capers in brine
2 tablespoons sherry vinegar
Juice of 1 lemon
1 Fresno chile, thinly sliced
1/4 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 4- to 5-ounce skinless scrod or cod fillets
Canola oil, for frying
2 teaspoons turmeric powder
2 cups gluten-free flour mix or rice flour
One 12-ounce bottle IPA
4 potato buns, lightly buttered and toasted

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.

FRIED FLYING FISH SANDWICH



FRIED FLYING FISH SANDWICH image

Categories     Sandwich     Fish     Fry     Kid-Friendly

Yield 5 sandwiches

Number Of Ingredients 16

10 flying fish, approximately 1 pound total
juice of four limes
3/4 cup flour
2 tablespoon onion, minced
2 tablespoon parsley, minced
salt and pepper, to taste
2 eggs
4 tablespoon milk
vegetable oil
bajan seasoning, approximately 1/2 cup
1/2 cup mayo
bajan hot sauce, to taste (approximately 1 to 3 tablespoon)
5 kaiser buns
onion, sliced thinly
sliced tomatoes
lettuce

Steps:

  • Wash/rince fish; put fish in medium bowl, cover with salted water and lime juice; marinate for 30 minutes. Mix flour, salt, pepper, minced onion and parsley, and spread evenly in a plate. Mix egg and milk in a wide, shallow dish. Rince and pat dry fish after marinating; fill the grooves/incisions found on the flesh side of each fish with bajan seasoning; dip fish in egg mixture, then coat with flour mixture; let stand 30 minutes in a single layer. In a small bowl, mix together mayo and bajan hot sauce. In a large non-stick frying pan (or two), heat enough oil over medium heat to cover pan 1/8 to 1/4 inch deep; Fry fish, in batches if necessary, until golden brown on both sides approximately 2 to 3 minutes per side; remove fish from pan with slotted spatula, blot excess oil with paper towel, and keep warm in cookie sheet on bottom rack of oven heated to 150F; add oil between batches if necessary. Optional: place buns in large cookie sheet, cut faces up, and quickly toast under oven broiler, ensuring that fish below are sheltered from broiler heat by the bun's cookie sheet. Place lettuce and onion slices on the heal of each kaiser bun, cover each with 2 fish, then tomatoes; spread mayo on crown of buns and close sandwiches.

OFF THE HOOK FRIED FISH SANDWICH



Off the Hook Fried Fish Sandwich image

I adapted this delicious sandwich from Aaron McCarty who hosts Big Daddy's House on Food Network, and made a few changes to make it mine. I have given a recipe for seafood seasoning. Feel free to make your own or use storebought.

Provided by Sharon123

Categories     Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 29

olive oil, for frying
2 1/2 lbs fresh flounder fillets (or other white fish)
3 tablespoons seafood seasoning, plus more for sprinkling (recipe below)
2 cups all-purpose flour
2 cups panko breadcrumbs (or regular breadcrumbs)
3 eggs, beaten
1 large French baguette, cut into 4 servings (or use bread of choice or buns)
12 tomatoes, slices
8 romaine leaves, sliced thin (chiffonade)
1 small red onion, sliced thin
1 teaspoon hot relish (Amish or Indian)
2 tablespoons capers
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon leaves (or 1/4 tsp. dried)
1/2 teaspoon fish sauce
fresh ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juice of
1 teaspoon hot sauce
1 1/2 cups mayonnaise
1 tablespoon onion powder
3/4 teaspoon pepper
1 tablespoon salt
1 tablespoon thyme
2 teaspoons paprika
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon celery seed
1 pinch cayenne (optional)

Steps:

  • To make Remoulade:.
  • 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.
  • To make seafood seasoning:.
  • Mix all together in jar, stir. Keep in tightly covered container.
  • To make fish sandwich:.
  • 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 drain on paper towels.
  • Spread remoulade sauce on both sides of toasted bread.
  • Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

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1 Pat fish dry with paper towels. Dip fish in seasoned flour, shake off excess and dip fish in egg. Mix bread crumbs and parsley on a plate and coat fish. Reserve. 2 Heat oil in a large skillet over medium heat. Working in batches, add fish to oil and fry for 2 to 3 minutes a side or until golden and cooked through. Drain on paper towels. Serve ...
From lcbo.com


FRIED FISH SANDWICH - THECOMMUNALFEAST.COM
2022-03-03 This crispy and golden Fried Sandwich has a classic fast-food staple taste but made right at home. Seasoned fried cod fillets dipped in a light and airy batter that's shallow fried until crispy served in a toasted soft bun oozing with creamy tartar sauce, cabbage slaw and some buttery pickles. Contact. Entertainment. about. lifestyle DIY Projects recipes fitness. Home. …
From thecommunalfeast.com


HOW TO MAKE A BETTER HOMEMADE FRIED FISH SANDWICH
2016-10-13 For the sandwich. Mix all tartar sauce ingredients, cover and set aside until ready to use. Cut your fish into 8 sandwich-sized fillets. Get 3 bowls; put the egg wash in one, the flour in one and the breadcrumbs in one. Split your seasonings evenly between the flour and the breadcrumbs, then sprinkle a little salt in both.
From foodrepublic.com


HOT EATS AND COOL READS: EASY FRIED FISH SANDWICH RECIPE
2015-10-06 Whisk the egg in a separate dish. Once oil is fully heated, dip the fish in the egg mixture, then coat the fish with the panko mixture and add to frying pan. Cook for 3 minutes on the first side, then flip and cook an additional 2-3 minutes until golden brown. Transfer to a paper towel lined plate.
From hoteatsandcoolreads.com


HOW TO MAKE THE ULTIMATE BERMUDA FISH SANDWICH - MY EAGER EATS
2020-09-04 Preparing the Fish. 1. Start by washing the fish in lemon water then drain and pat dry. Season with salt and hot sauce and place to the side. 2. Next, prepare your dry and wet mixes by combining all the dry seasonings in a shallow bowl or container followed by the wet in a separate bowl or container. 3.
From myeagereats.com


AIR FRYER CRISPY FISH SANDWICH + {VIDEO} - STAY SNATCHED
2020-07-07 Set up a cooking station. Add the flour, garlic powder, salt, and pepper to a bowl large enough to dredge the fish. Add the egg, mayo, and lemon juice to a separate bowl large enough to dredge the fish. Beat the egg and combine the ingredients. Add the panko breadcrumbs to a separate bowl. Keep a moist towel nearby.
From staysnatched.com


COPYCAT FRIED FISH SANDWICH | HEINEN'S GROCERY STORE
2022-03-01 Heat the oil until it reaches 350˚F. Pat the fresh cod dry with a paper towel, then season with salt. Slice each fillet into 3 squares, roughly 3 ½ x 3 ½ inches. Prioritize the thicker side of the fillet. A few thinner pieces will be leftover. Save those to make fish sticks at another time. Create a dredging station with three bowls.
From heinens.com


CRISPY FRIED FISH SANDWICH WITH PANKO | THE SUBVERSIVE TABLE
When the thermometer reaches 350F, carefully add fish filets. Make sure not to overcrowd the pan. Deep fry in batches until crispy and cooked through, about 2-3 minutes for each fish filet. Transfer to a cooling rack arranged over a sheet pan, to keep the fish crispy. Meanwhile, butter and toast the buns.
From thesubversivetable.com


FLYING FISH CUTTERS: THE OFFICIALLY BAJAN SANDWICH WORTH FIGHTING FOR
2021-09-16 In the case of Barbados, “doing as the Romans do” means trading in dhalpuri skins and curried goat for fresh, fried flying fish cutters (sandwiches) stuffed in fluffy Bajan salt bread. After all, flying fish are the official finny friends of Barbados! They appear on everything from coins to sculptures that greet visitors at the airport, to ...
From uncommoncaribbean.com


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