Best Fun Fish Sandwiches Recipes

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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

Categories     Dinner     Lunch

Time 55m

Number Of Ingredients 14

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

CRISPY FISH SANDWICH



Crispy Fish Sandwich image

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.

Provided by Molly Baz

Categories     Sandwich     Onion     Pickles     Mayonnaise     Dill     Lemon     Egg     Breadcrumbs     Fish     Lettuce     Bread     Summer     Spring     Kid-Friendly     Small Plates

Yield Makes 4

Number Of Ingredients 16

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

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.

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