HOT AND CRISPY FISH SANDWICH
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 5 sandwiches
Number Of Ingredients 18
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.
SERIOUSLY SERIOUS FISH SANDWICH SAUCE, DIPPING SAUCE
A perfect mix of tang and spice to compliment any fish on a bun. Especially good on fried or breaded catfish, flounder & cod.
Provided by chrispeele
Categories Sauces
Time 10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor all of the ingredients and process until smooth.
Nutrition Facts : Calories 77.8, Fat 6.5, SaturatedFat 1, Cholesterol 5.1, Sodium 148.8, Carbohydrate 5, Sugar 1.4, Protein 0.2
FISH & CHIPS WITH DIPPING SAUCE
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better-who knew? -Michelle Lucas, Cold Spring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving., Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once., For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere., Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.
Nutrition Facts : Calories 402 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 667mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
FISH-SAUCE DIP
Provided by Molly O'Neill
Categories condiments, dips and spreads, appetizer
Time 40m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the cans of coconut milk in the refrigerator and chill for 30 minutes. Open the cans and use a spoon to remove the thick cream at the top of the cans. Measure 1/2 cup of the cream and reserve remaining coconut milk for another use.
- Combine the 1/2 cup of coconut cream and the remaining ingredients and stir until the sugar is dissolved. Serve as a dipping sauce for meats and salads.
Nutrition Facts : @context http, Calories 838, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 85 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 75 grams, Sodium 2883 milligrams, Sugar 8 grams
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