Best Bonnies Fish Sandwiches Recipes

CRISPY FRIED FISH SANDWICHES

Crispy Fried Fish Sandwiches image

Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy!

Provided by Blair Lonergan

Time 55m

Number Of Ingredients 14

Ingredients

4 fresh skinless cod fillets (4-6 ounces each)
Salt and pepper, to taste
½ cup all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
1 egg
½ cup buttermilk
Oil, for frying (I prefer peanut oil, but canola or vegetable oil will also work)
For serving: buttered and toasted sandwich rolls, lettuce, tomato and tartar sauce
1 cup mayonnaise
1 tablespoon Dijon or stone-ground mustard
1 tablespoon minced fresh dill or parsley (optional)
1 ½ tablespoons freshly-squeezed lemon juice
Salt and pepper, to taste

Steps:

Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.

Nutrition Facts : ServingSize 1 fillet, Calories 271 kcal, Carbohydrate 22 g, Protein 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 117 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g

BONNIE'S STUFFED FISH FILLETS

BONNIE'S STUFFED FISH FILLETS image

Just because a recipe is healthy, doesn't mean that it can't taste good! We really like the flavorful stuffing in this fish dish, and we hope you do, too! This recipe not only tastes good, it is lowfat and low cholesterol. Enjoy! Photos are my own. Adapted from a recipe by Helen Fisher.

Provided by BonniE !

Categories Fish

Time 50m

Number Of Ingredients 13

Ingredients

FISH
two 6 ounce fillets of cod or sole of uniform size. select fillets that are about one inch thick.
dill weed and paprika to sprinkle on the fish
pam kitchen spray
STUFFING
3 slices fresh toasted french bread, cut into small cubes
3 tablespoons fat free sour cream
1 tablespoon nonfat milk
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons finely chopped red pepper
2 tablespoons sliced pimiento stuffed olives, or black olives
a dash of salt and pepper to taste

Steps:

1. Preheat oven to 350 degree. Line an 8 inch pan with foil , and spray with Pam.
2. Slice the French bread and toast it in the toaster.
3. Cut it into small cubes.
4. Chop the olives.
5. In a small mixing bowl, combine all the stuffing ingredients and gently mix until well combined.
6. Sprinkle both sides of fillets with salt , pepper and paprika. Place one fillet in the pan. Spread the stuffing evenly over the fillet. Add the second fillet on top of the stuffing (like making a sandwich)
7. Cut the fillet in half, sprinkle with dill weed and paprika.
8. Bake for 20 to 25 minutes. Do not overcook. Makes 2 servings. You can double the recipe for 4 servings like I did.
9. Here is how it looks! Enjoy!