PAN FRIED FISH SANDWICH RECIPES
PAN-FRIED FISH SANDWICH | RECIPES | WW USA
A great-tasting, lightened up version of the classic. First we spread the flounder with lots of tasty Dijon mustard, then dip into egg white. This allows the dry rub, which consists of cornmeal, Parmesan cheese, and fresh thyme, to adhere—no flour or whole eggs required. You also use cooking spray here instead of butter or heating up a bunch of oil and deep-frying the fish, making a big difference in the health factor for this recipe. It takes just 4–5 minutes to cook the fish in a skillet, and you can easily assemble these sandwiches in about 20 minutes. Squeeze some fresh lemon juice over the fish for some citrus, then pile with lettuce and tomatoes for a cool, satisfyingly crunchy bite. A touch of tartar sauce brings everything together and is a must-have for any fish sandwich.
Provided by WEIGHTWATCHERS.COM
Categories Lunch
Total Time 21 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; set aside. Set fish on a plate and spread both sides with mustard. Next, dip fish into egg whites, turning to coat both sides. Lastly, dip fish into cornmeal-mixture, turning to coat both sides.
- Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.
- Spread 1 teaspoon of tartar sauce on bottom half of each roll; top with a fish fillet and squeeze some lemon juice over top. Place a piece of lettuce and 2 pieces of tomato on fillet; top with roll. Yields 1 sandwich per serving.
Nutrition Facts : Calories 150 kcal
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.
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Reviews 5
Total Time 1 hours 10 minutes
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