FLOUNDER SANDWICH RECIPES RECIPES

Steps:

• Juice half of the lemon. Cut remaining half into wedges. For sauce, in bowl combine juice, mayonnaise, shallot, relish, and mustard. Season with black pepper.
• Lightly season flounder with kosher salt. Sprinkle flour onto a large plate. Dip fish into flour, shaking off excess. In a large skillet heat oil over medium-high heat. Carefully add fish to skillet (do not crowd; cook in batches if necessary). Cook 4 to 6 minutes per half-inch thickness or until fish flakes easily with a fork, turning once.
• Spread sauce on each bread slice; sprinkle with half the herbs. Top with fish and remaining herbs. Serve with lemon wedges.

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and ½ tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with ½ 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 ½ tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. 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.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.