HOMEMADE FISH SANDWICH RECIPES

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FRIED FISH SANDWICH RECIPE | JEFF MAURO | FOOD NETWORK



Fried Fish Sandwich Recipe | Jeff Mauro | Food Network image

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

Vegetable oil, for frying 
1 cup cornmeal
1 cup all-purpose flour 
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle amber beer, such as Dos Equis
2 teaspoons hot sauce, such as Tabasco
Two 6-ounce tilapia fillets, cut in half 
Kosher salt and freshly ground black pepper 
Lemon Tarragon Tartar Sauce, recipe follows
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
4 slices American cheese (optional)
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons minced bread and butter pickles 
2 tablespoons minced scallions
1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon
1 teaspoon stone ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

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.

CRISPY FISH SANDWICH RECIPE | LAND O’LAKES



Crispy Fish Sandwich Recipe | Land O’Lakes image

The tilapia fillets in this sandwich have a crispy seasoned coating.

Provided by Land O'Lakes

Categories     Fish    Sandwich    Savory    Cooking    Sandwich and Wrap    Main Course    Seafood    Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 21

Coating
1/4 cup panko bread crumbs
1/4 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
Fish
1/4 cup all-purpose flour
1 large Land O Lakes® Egg slightly beaten
2 (about 5-ounce) about 5-ounce tilapia fish fillets
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
Sandwich
2 (9 inches long) crusty Hero rolls
1 cup shredded romaine lettuce
6 slices tomato
Your favorite dipping sauce or spread

Steps:

  • Combine all coating ingredients in pie plate or shallow bowl; mix well. Set aside.
  • Place additional 1/4 cup flour into another pie plate or shallow bowl. Place egg into separate pie plate or shallow bowl.
  • Dip both sides of each fish fillet into plain flour; shake off excess. Dip both sides into egg mixture and then into breadcrumb mixture, coating both sides.
  • Melt Butter with Olive Oil & Sea Salt in 10-inch skillet over medium heat until sizzling; place breaded fish fillets into skillet. Cook, turning once, 6-8 minutes or until coating is golden brown and fish flakes easily with fork.
  • Place fish fillets onto bottom half of rolls; top with shredded romaine and tomato slices. Serve with your favorite spread for dipping sauce or spread. Cut each sandwich in half.

Nutrition Facts : Calories 500 calories, FatContent 18 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 115 milligrams, SodiumContent 1530 milligrams, CarbohydrateContent 54 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 29 grams

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