Best Fish Supreme Sandwich Recipes

Miss Brown's Fish Fillet Sandwich image

Provided by Kardea Brown

Time 30m

Yield 3 servings

Number Of Ingredients 22

1/2 cup mayonnaise
3 1/2 tablespoons dill pickle relish
1 1/2 teaspoons capers
1 teaspoon dried dill
1 teaspoon freshly squeezed lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
Pinch sugar
1/4 onion, diced
1 tablespoon lemon juice, plus additional as desired
Three 6-ounce skinless boneless halibut fillets or steaks
1/3 cup milk
2 large eggs
1 teaspoon kosher salt, plus additional as desired
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/2 tablespoon seafood seasoning, such as Old Bay
Vegetable or canola oil, for frying
3 potato buns
Unsalted butter, for toasting the buns
3 slices American cheese

Steps:

For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
Heat 2 inches oil to 350 degrees F in a large Dutch oven.
One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.

Baked Fish Supreme image

Provided by Martha Price

Categories Fish

Time 25m

Number Of Ingredients 9

2 Tbsp butter
1 onion, finely minced
3/4 c evaporated milk
1 Tbsp worcestershire sauce
juice of one medium lemon
2 lb fresh water fish fillets (perch, bass, etc.)
salt and pepper to taste
1 Tbsp chopped fresh parsley
1 Tbsp paprika

Steps:

1. Heat butter in a large skillet. Add onion; saute until slightly brown. Add evaporated milk, Worcestershire sauce and lemon juice; mix.
2. Pat fish fillets dry with paper towel. Rub with salt and pepper. Put fish in a large baking dish; pour sauce over fish. Sprinkle parsley and paprika over sauce.
3. Bake, uncovered, in a pre-heated 375 degree oven 25 to 30 minutes, basting frequently. *Ocean fish can be prepared in the same way.