Best Fish And Pickled Onion Sandwiches Recipes

CRISPY FRIED FISH SANDWICHES

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.

FISH SANDWICH

Steps:

• Begin by gathering and prepping all of the fish sandwich ingredients according to the ingredients list above to have organized and ready for use.
• To prepare your fish, place the cod fillets into a large bowl and add in a couple of good pinches of salt and pepper, plus the paprika, granulated garlic and onion, cayenne, lemon zest and juice, and toss to coat the fish. Marinate for 10-20 minutes.
• While the fish marinates, gather and prep all of your spicy slaw ingredients according to the ingredients list above to have organized and ready for use.
• To prepare the spicy slaw dressing, in a bowl combine the mayo, garlic, sea salt (about ¼ teaspoon), a couple of pinches of black pepper, the dill, cayenne, mustard and pickle juice, and whisk to blend and thoroughly combine. Reserve 1/2 cup of this dressing to spread on the buns before assembling the sandwiches.
• Place the coleslaw mix-the shredded cabbages and carrots-into a large bowl, and add as much of the slaw dressing to the mix as desired (you may end up using all of it), thoroughly mixing the dressing into the slaw to combine. Keep cold in the fridge until ready to use.
• To bread your fish fillets, prepare your breading station by adding the flour to a medium-large bowl, next add the eggs into another bowl and whisk to blend, then add the panko to another medium-large bowl, and season with a pinch of salt and pepper (even cayenne, if desired).
• Dip each cod fillet into the flour, next into the whisked eggs, followed by a firm press into the panko breadcrumbs until well-coated. Place the breaded fillets onto a plate or platter. Repeat with remaining fillets.
• Once all are coated, heat enough peanut oil (or other high-heat oil) in a cast iron skillet or heavy bottom skillet to shallow fry (about an 1" worth), and slowly heat the oil until shimmery and hot. Add the fish fillets (working in batches of two, if necessary) into the hot oil, and fry for 3-4 minutes per side, until cooked through and deeply golden-brown. Drain on a paper towel-lined wire rack. Repeat with any remaining fish fillets.
• To assemble your fish sandwiches, spread a small amount of the reserved slaw dressing/sauce onto both top and bottom buns, then add a few pickle slices (or pickle "chips") to the bottom bun. Now place a fried fish fillet over the pickles, top with a generous amount of spicy slaw, and cover with the top bun.
• Serve hot with fries or thick-cut potato chips.

FISH AND PICKLED ONION SANDWICHES

Steps:

• Sprinkle fish with salt and pepper, then dust with cornmeal on both sides. Heat 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until crisp outside and just opaque in center, about 3 minutes per side. Transfer fish to plate.
• Wipe out skillet with paper towels. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion and sauté until beginning to color, about 3 minutes. Add vinegar and 1 1/2 teaspoons thyme. Sauté until onion is golden and vinegar has evaporated, about 2 minutes longer. Season with salt and pepper.
• Place bottom half of rolls on plates; spread with tartar sauce. Top each with 3 fish pieces, sautéed onion, 3/4 teaspoon thyme and roll top.

CRISPY FISH SANDWICH

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.

GRILLED MAHI-MAHI SANDWICHES

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.