FISH SANDWICH DC RECIPES
FRIED FISH SANDWICH RECIPE - NYT COOKING
This fried fish sandwich doesn’t stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can’t find it, substitute with sole or any mild flat fish.
Provided by Sue Li
Total Time 20 minutes
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
- Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
- Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
- Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.
FRIED FISH SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Total Time 30 minutes
Cook Time 15 minutes
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
- Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
- Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
- Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
- Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
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- Toss cabbage, carrots, salt, and a good amount of black pepper until fully coated. Let cabbage mixture sit for 15 minutes to soften. In a small bowl, combine dijon mustard, lemon juice, and sugar. Once slaw mixture is slightly softer and more pliable, squeeze veggies in your hands to remove excess moisture. Then, drizzle dressing over veggies and toss to coat. In a small bowl, combine mayonnaise, lemon juice, dill, pickles, and capers. Season with salt and pepper to taste. Preheat oil to 350° in a dutch oven, heavy bottomed pot, or deep fryer. In a medium bowl, whisk together 1 cup of flour, corn starch, paprika, cayenne, baking powder, 1 teaspoon of salt, and ½ teaspoon black pepper. Add beer to dry ingredients and mix; the resulting batter should resemble pancake batter. Add remaining 1/2 cup flour to a shallow bowl or plate. Season fish generously with salt and pepper. Working with one filet at a time, fully coat fish in flour, then dip both sides of fish into batter, making sure to let excess batter drip back into the bowl. Then, coat fish in flour again; this will help create the craggly, crunchy bits of batter. Repeat with remaining fish. Carefully add fish to oil and fry until crispy to the touch and golden, about 8 to 10 minutes. You will likely have to turn the fish occasionally to ensure even doneness. Remove to a paper towel lined plate and season with salt immediately. To assemble sandwiches, spread a layer of tartar sauce on each half of the buns. Top with fish, slaw, and a few pickle chips. Serve with extra slaw and lemon wedges.
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