Crispy Fish Sandwich Food

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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.

CRISPY FISH SANDWICHES WITH WASABI AND GINGER



Crispy Fish Sandwiches With Wasabi and Ginger image

Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor.

Provided by Annacia

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
1 1/2 teaspoons wasabi paste, more to taste
kosher salt
fresh ground black pepper
2 large eggs
2 tablespoons soy sauce
1 cup panko breadcrumbs
4 (4 ounce) haddock fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or 4 (4 ounce) cod fish fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick)
1/2 cup vegetable oil, plus
1 tablespoon vegetable oil
1 teaspoon finely grated fresh ginger
3 cups thinly sliced iceberg lettuce or 1/4 head iceberg lettuce
4 hamburger buns, lightly toasted

Steps:

  • In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
  • In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
  • Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
  • In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
  • Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
  • Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

HOT AND CRISPY FISH SANDWICH



Hot and Crispy Fish Sandwich image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 5 sandwiches

Number Of Ingredients 18

Vegetable oil, for frying
2 pounds thin white fish fillets (catfish, flounder, etc.)
Kosher salt and freshly ground black pepper
1 cup milk
2 large eggs
4 tablespoons hot sauce
2 cups all-purpose flour
1 tablespoon cayenne pepper
1 teaspoon chili powder
1 teaspoon plus a pinch garlic powder
1 teaspoon plus a pinch paprika
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon honey
5 hoagie rolls, buttered and toasted
Tartar sauce, for serving
Shredded iceberg lettuce, for topping
Sliced tomato, for topping
Pickles, for serving

Steps:

  • For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
  • In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
  • In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
  • In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
  • For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.

CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE



Crispy Fish or Chicken Sandwich With Spicy Mayonnaise image

A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.

Provided by gailanng

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

vegetable oil (for frying)
1/2-3/4 lb fresh tilapia fillets, flounder, perch, any other firm fish or 1/2-3/4 lb boneless chicken breast, chicken note below
3/4 tablespoon cajun seasoning, plus additional for sprinkling
3/4 cup all-purpose flour
3/4 cup panko breadcrumbs
1 egg
1 tablespoon Dijon mustard
1 1/2 tablespoons water
2 mini baguette, lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)
4 slices tomatoes
4 green lettuce leaves
4 thin slices red onions
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 -1 1/2 tablespoon frank's hot sauce or 1 -1 1/2 tablespoon sriracha hot chili sauce
1/2 teaspoon rice vinegar

Steps:

  • Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
  • Preheat oil in saute pan.
  • Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
  • In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
  • Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
  • To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
  • NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

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Top Asked Questions

What do you serve with fish sandwiches?
I serve the fish sandwich with thick-cut potato chips or fries. This fish sandwich is a deliciously hot and crispy favorite, piled high with a tangy and spicy slaw for kick, plus briny pickle slices! Begin by gathering and prepping all of the fish sandwich ingredients according to the ingredients list above to have organized and ready for use.
What is the best way to make fried fish crispy?
For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides. In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
Can you make fried fish sandwiches at home?
Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy! A battered cod fillet is topped with lettuce, tomato and tartar sauce and served on a buttered, toasted bun.
How do you make a fish sandwich with potato chips?
Pile each bottom slice with ¾ cup lettuce, 1 fish fillet, a small handful of potato chips, and ¼ 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.

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