Fried Pepper Wet Sandwich Recipes

FRIED FISH SANDWICH WITH PEPPER SLAW

Fried Fish Sandwich with Pepper Slaw image

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Yield Makes 4 sandwiches

Number Of Ingredients 32

Ingredients

For the slaw:
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons fresh lime juice
1 tablespoon hot sauce
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 medium white onion, thinly sliced
1 large jalapeño, thinly sliced, seeds removed
1/2 medium poblano chile, thinly sliced, seeds removed
For the tartar sauce:
6-7 cornichons, thinly sliced into 1/4" coins
1/2 cup mayonnaise
1/4 cup coarsely chopped fresh parsley
3 teaspoons coarsely chopped capers
2 teaspoons tomato powder (optional)
1 1/2 teaspoons distilled white vinegar
Large pinch chili powder
Large pinch kosher salt
For the fish:
1 cup all-purpose flour
1 cup cornstarch
3 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons tomato powder (optional)
1 teaspoon garlic powder
3 teaspoons kosher salt, plus more
1 1/2 cups club soda
Canola oil (for frying)
4 (4 1/2-ounce) skinless black bass fillets
4 sesame seed potato buns, split, toasted
8 slices ripe tomato

Steps:

Make the slaw:
Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
Make the tartar sauce:
Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
Make the fish:
Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
Assemble the sandwiches:
Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
Do Ahead
Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.

FRIED PEPPERS AND OLIVES

Fried Peppers and Olives image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/4 cup olive oil, 3 sage sprigs, the zest of 1 lemon (in strips) and a pinch of red pepper flakes in a skillet over medium-high heat, 1 minute. Add 6 to 8 baby bell peppers; cook until softened, about 3 minutes. Add 8 smashed garlic cloves and cook 3 more minutes. Add 1 cup mixed olives and cook 2 more minutes. Transfer to a dish and serve with crusty bread.

ROASTED PEPPER AND ONION SANDWICHES

Roasted Pepper and Onion Sandwiches image

Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

8 onion slices (1/4 inch thick)
1/4 cup olive oil
1/4 cup red wine vinegar
4 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
4 jars (7 ounces each) roasted red peppers, drained
1 loaf (1 pound) French bread
1 cup shredded part-skim mozzarella cheese

Steps:

Place onion slices in a 13x9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside. , Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use). , Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread.

Nutrition Facts :

SWEET PEPPER SANDWICHES

Sweet Pepper Sandwiches image

We love this recipe because it's easy and vegetarian. Family members assemble their own sandwiches to their liking. -Cara Neth of Fort Collins, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 each small green, sweet red and yellow pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 ounces fresh mozzarella cheese
1/4 cup fat-free mayonnaise
1/2 teaspoon prepared horseradish
4 hard rolls, split and toasted
8 fresh basil leaves
1 plum tomato, thinly sliced

Steps:

In a large nonstick skillet, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drizzle with vinegar; toss to coat. , Cut mozzarella cheese into four slices. Combine the mayonnaise and horseradish; spread over cut sides of rolls. Spoon vegetable mixture onto bottom halves; top with cheese., Broil 4-6 in. from the heat for 2-4 minutes or until cheese is melted. Top with basil leaves and tomato. Replace roll tops.

Nutrition Facts : Calories 278 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 456mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

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