MISS BROWN'S FISH FILLET SANDWICH
Steps:
- For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
- For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
- Heat 2 inches oil to 350 degrees F in a large Dutch oven.
- One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
- Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
- Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.
THE ULTIMATE FISH FILLET SANDWICH
This recipe was inspired to me by Tyler Florence from the Food Network show. I wanted to share the recipe here but with a few changes that suits our families taste. Only changes that I made was replacing the tarter cream sauce he made, which was made up of mayonnaise,lemon juice, fresh parsley, basil,and chives, black pepper and olive oil and replacing it with my recipe for Recipe #114732 and replacing romaine lettuce for the arugula he used on the sandwich.
Provided by Marsha D.
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350'.
- Place a baking sheet in oven and let heat up for a good 20-25 minutes while.
- (this is to help keep the fish crispy on bottom of the fish fillet) while preparing the fillets.
- Set up a breading station with 3 separate deep bowls or containers.
- Add flour, kosher salt and black pepper to one containter and set aside.
- In the 2nd containter, add egg and milk , whipped up together and adding a touch of salt and black pepper , and set aside.
- In the 3rd containter add Panko breadcrumbs with more salt and black pepper.
- Cut halibut tail into 2 pieces.
- Dip each halibut fillet into the flour mixture first than into the egg mixture, and than into the panko breading.
- Set each fillet onto a cutting board or a plate to let rest 5 minutes.
- (this is to let the breading mixture settle on the fish fillet).
- Bring out baking sheet from oven and sprinkle some olive oil over the pan.
- Place halibut fillets on hot baking sheet ( it should sizzle when placing on sleet).
- Bake 30 minutes or until a golden brown.
- Split open the french bread and spread butter over each slice of french bread.
- Toast bread in oven until a light golden brown.
- Add tarter sauce to each toasted side of bread.
- Add the fish fillet to one side of bread.
- Add avocado, tomato and romaine lettuce on top of fish.
- Top with other side of bread and serve.
BAKED FISH SANDWICHES
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
CRISPY FISH SANDWICH
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
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.
EASY FISH-O-FILLET SANDWICH WITH A SPICY TARTAR SAUCE
Make and share this Easy Fish-O-Fillet Sandwich With a Spicy Tartar Sauce recipe from Food.com.
Provided by Athena Ann
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Combine and mix mayonnaise, finely grated onion, garlic, hot sauce, pickled jalapeños, cumin, chili powder and lemon juice in a bowl and refrigerate until ready to use.
- Heat your oil in a medium non-stick skillet over a medium to medium-low heat.
- Set up your breading station: one plate with flour, one bowl with eggs combined with milk and mixed, and another plate with bread crumbs. Dry off your fish, season it with old bay seasoning and salt and pepper to taste then dip into flour, then egg, then bread crumbs. Place fish in hot pan. Depending on the thickness of your fish your cooking time will vary. You want the breading to get to a golden brown without burning it. An average thickness would take about 3-4 minutes per side. When in doubt, test the fish with a fork, if it flakes it is done. Continue this process with all of the fillets until finished. Melt butter in the microwave and combine with lemon juice. Drizzle over top of fish.
- Toast rolls and build your fish filet. Add spicy tartar sauce to top and bottom of rolls, add tomato and lettuce to top of bun, and as many pieces of fish to suite your liking.
Nutrition Facts : Calories 1613.6, Fat 79.1, SaturatedFat 15, Cholesterol 303.9, Sodium 2200.3, Carbohydrate 156.5, Fiber 7, Sugar 15.6, Protein 68.5
EASY BREADED FISH FILLETS
Looking for a seafood dinner? Then check out this easy fish fillet meal that's ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray shallow baking pan with nonstick cooking spray. In shallow dish or pie pan, combine croutons, cheese, parsley flakes and paprika; mix well. In another shallow dish, combine egg, lemon juice and water; beat well.
- Cut fish fillets into serving-sized pieces. Dip in egg mixture, tucking thin ends of fish under to form pieces of uniform thickness. Dip fish in crouton mixture, patting gently to coat; place in sprayed pan. Spray fish with cooking spray for about 5 seconds.
- Bake at 350°F. for 10 to 15 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 175, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 290 mg, Sugar 0 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.
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