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.
FLORIDA-INSPIRED FRIED FISH SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
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 FISH SANDWICH TOPPED WITH COLESLAW
Make and share this Fried Fish Sandwich Topped With Coleslaw recipe from Food.com.
Provided by Tunisia I.E.Al-Sala
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cole Slaw.
- In a bowl combine chopped cabage.
- 1/2 cup tartar sauce.
- 1/2 cup diced onions.
- mix together cover with plastic wrap then stor in the refrigerator.
- Fried Fish.
- In a cast iron skillet put oil in and heat until bubbles form on the sides.
- test your oil with flour and if the flour fries then you are ready to cook your fish.
- In a paper bag place your fish, the seasoning salt, and shake until the fish is fully covered with seasoning.
- Pour your corn meal and flour in the bag then shake once more until your fish is fully covered.
- (Put a plate cover with paper towlels to the side to rest your fish on when done cooking).
- Place each individual piece of fish in the hot oil and cook until golden brown.
- Take your steak rolls and wipe the remainder of the tartar sauce on each roll then place the fish next, cole slaw, tomatoes, and bun.
- You can serve this with steak fries and green salad.
Nutrition Facts : Calories 1387.7, Fat 112.7, SaturatedFat 8.8, Sodium 221.6, Carbohydrate 85.6, Fiber 5.2, Sugar 3.6, Protein 11.8
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.
KENTUCKY COLESLAW
We love going to Kentucky Fried Chicken. Although we enjoy the chicken, we actually go for the coleslaw. We buy several pints at a time. I make several versions of cole slaw but we sometime just want this. I tried for several years before getting this recipe right. I think I have figured it out now.If you are in a hurry get a bag of the preshredded slaw mix. It is not quite as good as grating it yourself though. -Donna Gribbins, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 7 ingredients until combined. Add remaining ingredients; toss to coat. Refrigerate, covered, at least 2 hours and up to 3 days before serving.
Nutrition Facts : Calories 160 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 421mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW
Steps:
- Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
- Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
- Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
- Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
- Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
- Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.
Nutrition Facts : Calories 898.7 calories, Carbohydrate 106.1 g, Cholesterol 145.2 mg, Fat 34 g, Fiber 7 g, Protein 45.3 g, SaturatedFat 8.1 g, Sodium 1312.4 mg, Sugar 6.6 g
CATFISH SANDWICH
This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won't be able to get enough of. -Ann Baker, Texarkana, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.
Nutrition Facts : Calories 879 calories, Fat 57g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1283mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 3g fiber), Protein 37g protein.
SLAW-TOPPED FISH SANDWICHES
Replacing the standard lettuce and tomato toppings with a cool and creamy coleslaw makes this spicy breaded fish sandwich a meal-in-one, and healthier than what you might find in a drive-thru. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the 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 yogurt, mayonnaise, vinegar and minced onion; stir in coleslaw mix. Serve cod on buns topped with slaw mixture.
Nutrition Facts : Calories 284 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 463mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges
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.
FRIED FISH SANDWICH WITH PEPPER SLAW
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
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.
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- Remove fish from oven when done cooking. Remove from sheet pan and place on plate, cover with tin foil to keep warm.
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- In a small bowl, whisk to combine the mayonnaise, sour cream, lemon juice, sugar, and 1/4 teaspoon of the salt. Add the dressing to the coleslaw and stir to coat. Cover and refrigerate the slaw until you’re ready to serve.
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