WHAT TO PUT ON FISH SANDWICH RECIPES
FISH SANDWICHES | BETTER HOMES & GARDENS
You'll love these fresh grilled fish sandwiches. Pick your seasoning then top with a mayonnaise spread.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 14 minutes
Prep Time 10 minutes
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon-juice. Sprinkle desired seasoning evenly over all sides of fish. For sandwich spread, in a small bowl stir together mayonnaise, mustard, and honey. Cover and chill until ready to serve.
- Place fish in a greased grill basket, tucking under any thin edges. For a charcoal grill, grill fish on the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)
- Remove fish from grill. To serve, spread bottom half of buns with mayonnaise mixture. Top with watercress (if desired), fish, additional mayonnaise mixture, red pepper strips (if desired), and top halves of buns. Makes 4 servings.
Nutrition Facts : Calories 311 calories, CarbohydrateContent 24 g, CholesterolContent 51 mg, FatContent 14 g, ProteinContent 22 g, SaturatedFatContent 2 g, SodiumContent 676 mg
CRISPY FISH SANDWICH RECIPE RECIPE | EPICURIOUS
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
Total Time 30 minutes
Cook Time 30 minutes
Yield Makes 4
Number Of Ingredients 16
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.
More about "what to put on fish sandwich recipes"
BEST FRIED FISH SANDWICH RECIPE - HOW TO MAKE FRIED FISH ...
Be sure to LATHER on the tartar sauce!
From delish.com
Reviews 5
Total Time 1 hours 10 minutes
Category brunch, Summer, fish
Cuisine American
From delish.com
Reviews 5
Total Time 1 hours 10 minutes
Category brunch, Summer, fish
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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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HEARTY BREADED FISH SANDWICHES RECIPE: HOW TO MAKE IT
Fishing for a burger alternative? Consider it caught. A hint of cayenne is cooled by a creamy yogurt and mayo sauce in this fish sandwich that will put your local drive-thru to shame. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Lunch
Calories 292 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Lunch
Calories 292 calories per serving
- In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., On a lightly oiled grill rack, grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, relish and minced onion; spread over bun bottoms. Top with cod, lettuce, tomato and onion; replace bun tops.
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CRISPY FISH SANDWICH RECIPE RECIPE | EPICURIOUS
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.
From epicurious.com
Reviews 3.9
Total Time 30 minutes
From epicurious.com
Reviews 3.9
Total Time 30 minutes
- Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
See details
BEST FRIED FISH SANDWICH RECIPE - HOW TO MAKE FRIED FISH ...
Be sure to LATHER on the tartar sauce!
From delish.com
Reviews 5
Total Time 1 hours 10 minutes
Category brunch, Summer, fish
Cuisine American
From delish.com
Reviews 5
Total Time 1 hours 10 minutes
Category brunch, Summer, fish
Cuisine American
- 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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THE ULTIMATE FISH FILLET SANDWICH RECIPE - FOOD.COM
This recipe was inspired to me by Tyler Florence from the Food Network show.
I wanted to share the recipe here but with a few changes that suits our families taste. Only changes that I made was replacing the tarter cream sauce he made, which was made up of mayonnaise,lemon juice, fresh parsley, basil,and chives, black pepper and olive oil and replacing it with my recipe for Recipe #114732 and replacing romaine lettuce for the arugula he used on the sandwich.
From food.com
Reviews 4.5
Total Time 1 hours
Calories 1455.6 per serving
From food.com
Reviews 4.5
Total Time 1 hours
Calories 1455.6 per serving
- Top with other side of bread and serve.
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HEARTY BREADED FISH SANDWICHES RECIPE: HOW TO MAKE IT
Fishing for a burger alternative? Consider it caught. A hint of cayenne is cooled by a creamy yogurt and mayo sauce in this fish sandwich that will put your local drive-thru to shame. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Lunch
Calories 292 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Lunch
Calories 292 calories per serving
- In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., On a lightly oiled grill rack, grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, relish and minced onion; spread over bun bottoms. Top with cod, lettuce, tomato and onion; replace bun tops.
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