Best Fish And Shrimp Sandwich In A Lemon Yogurt Sauce Recipes

LEMON & DILL SHRIMP SANDWICHES

Lemon & Dill Shrimp Sandwiches image

Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 sandwiches.

Number Of Ingredients 9

Ingredients

4 hoagie buns, split
1 tablespoon butter
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1/2 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Lettuce leaves and sliced tomato

Steps:

Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

FRIED FISH SANDWICH

Fried Fish Sandwich image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 21

Ingredients

Grapeseed oil, for frying
2 1/2 pounds fresh flounder fillets
3 tablespoons seafood seasoning, plus more for sprinkling
2 cups all-purpose flour
2 cups panko bread crumbs
3 eggs beaten
Remoulade sauce, recipe follows
1 large French baguette, cut into 4 servings
12 tomato slices
8 romaine leaves, chiffonade
1 small red onion, sliced thin
1 teaspoon hot relish (recommended: Amish or Indian)
2 tablespoons capers
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon chopped anchovies
Freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juiced
1 teaspoon hot sauce
1 1/2 cups mayonnaise

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.

FISH SANDWICHES WITH LEMON-BASIL MAYO SAUCE

Fish Sandwiches with Lemon-Basil Mayo Sauce image

Want a fun change from tartar sauce? This sauce is really fresh with basil and lemon peel!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup Fiber One™ original bran cereal
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free (skim) milk
6 cod fillets (4 oz each), patted dry
Cooking spray
6 whole wheat burger buns, split
6 leaves lettuce
12 slices tomato
1/2 cup reduced-fat mayonnaise
3 tablespoons chopped fresh basil leaves
1/2 teaspoon grated lemon peel

Steps:

Heat oven to 400°F. Spray large cookie sheet with sides with cooking spray.
Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
In shallow dish, mix cereal, 1 teaspoon lemon peel and the salt; mix well. In another shallow dish, beat 1/4 cup mayonnaise and the milk with whisk until smooth. Dip each cod fillet into mayonnaise mixture, coating all sides. Coat thoroughly with crumb mixture. Place on cookie sheet. Spray each fillet with cooking spray.
Bake about 20 minutes or until fish flakes easily with fork and crust is golden brown.
For each sandwich, place lettuce leaf on bottom half of bun. Top with fish, 2 slices tomato, 1 rounded tablespoon sauce and top half of bun.

Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1, Fiber 8 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 10 g, TransFat 0 g