HEARTY BREADED FISH SANDWICHES
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
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
UN-FRIED FISH
I have really been trying hard to lower the fat content of my foods for health reasons. In doing so I have been having fish a lot more often but I found myself missing the coating and texture of fried fish. I tried this as a test and the result isn't half bad if you realize that it's a compromise to keep your heart pumping. It won't work well with thin fillets as they cook too fast but with thicker fish (any kind, I used trout that I had in the freezer) this is a nice change from plain baked.
Provided by Annacia
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to broil to preheat.
- Mix cornmeal, salt and pepper in a shallow dish.
- Rinse and pat excess water from fish.
- roll fish in mixed cornmeal till nicely coated.
- Place fish on broiler pan or baking sheet and spray lightly with the Becel Topping Spray or butter flavored Pam.
- Place in oven (not too close to heat).
- Broil till nicely brown,about 5 mins - depending on thickness of fish, turn fish and brown the other side.
Nutrition Facts : Calories 73.8, Fat 0.7, SaturatedFat 0.1, Sodium 200.9, Carbohydrate 15.7, Fiber 1.5, Sugar 0.1, Protein 1.7
FRIED FISH SANDWICH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 21
Steps:
- 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 a paper towel lined platter.
- Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.
- 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.
FRIED FISH SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 23
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.
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.
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.
SOUTHERN-STYLE FRIED FISH SANDWICH RECIPE - (4.6/5)
Provided by davidv
Number Of Ingredients 30
Steps:
- Coleslaw: Mix together the mayonnaise, buttermilk, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl. Add the shredded cabbage and carrots and gently toss until evenly coated. Refrigerate until ready to serve, at least 3 hours. Herb tartar sauce: Mix together all of the ingredients and refrigerate until needed, at least 1 hour. Fish: Season both sides of the fillets with salt and pepper. Set up 3 separate bowls-one filled with the flour, one with the cornmeal, and one with the eggs. Dredge the fillets in the flour, then in the eggs, and then into the cornmeal. Heat the oil in a large skillet over medium heat. Once the oil is hot, cook the fish filets in batches until golden brown, about 6 to 8 minutes, flipping them halfway through cooking. Remove the fish from the skillet and place on a paper towel-lined platter. Sandwiches: Spread about 1 1/2 tablespoons tartar sauce on each side of each kaiser roll. Place 2 fish fillets in each sandwich, spreading another layer of tartar sauce between the fillets. Serve immediately while fish is still warm, with the coleslaw on the side.
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