Crispy Fish And Cheese Rolls Recipes

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CRISPY FRIED FISH SANDWICHES



Crispy Fried Fish Sandwiches image

Skip the fast-food drive-thru or the beach-side seafood shack, because making classic Crispy Fried Fish Sandwiches at home is so easy!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 55m

Number Of Ingredients 14

4 fresh skinless cod fillets (4-6 ounces each)
Salt and pepper, to taste
½ cup all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
1 egg
½ cup buttermilk
Oil, for frying (I prefer peanut oil, but canola or vegetable oil will also work)
For serving: buttered and toasted sandwich rolls, lettuce, tomato and tartar sauce
1 cup mayonnaise
1 tablespoon Dijon or stone-ground mustard
1 tablespoon minced fresh dill or parsley (optional)
1 ½ tablespoons freshly-squeezed lemon juice
Salt and pepper, to taste

Steps:

  • Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
  • Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
  • In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
  • Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
  • Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
  • Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
  • Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
  • Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.

Nutrition Facts : ServingSize 1 fillet, Calories 271 kcal, Carbohydrate 22 g, Protein 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 117 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g

SPINACH-FILLED FISH ROLLS



Spinach-Filled Fish Rolls image

Discover a whole new way to roll up color and flavor in good-for-you fish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 pound sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed
Lemon wedge, if desired

Steps:

  • Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. If fish fillets are large, cut into 4 serving pieces.
  • Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto each roll. Sprinkle with crushed croutons.
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 0 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg

CRISPY FISH AND CHEESE ROLLS



Crispy Fish and Cheese Rolls image

Make and share this Crispy Fish and Cheese Rolls recipe from Food.com.

Provided by Renee14

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

12 slices fish fillets
6 slices cheddar cheese (1/2cm thick)
1/4 teaspoon white pepper
1/2 teaspoon salt
1 egg white
2 tablespoons cornflour
4 beaten eggs
some golden breadcrumbs

Steps:

  • Marinate fish fillet with pepper, salt, egg white and cornflour for 15mins.
  • Put a piece of cheese in between two slices of fish fillet.
  • Dip the fish roll in the beaten egg and coat with breadcrumbs.
  • Heat oil for deep frying and fry fish roll till it turns golden brown.

Nutrition Facts : Calories 1034.8, Fat 75.3, SaturatedFat 41.8, Cholesterol 920.4, Sodium 2545.6, Carbohydrate 15.5, Fiber 1.2, Sugar 1.9, Protein 71.6

FRESH CRISPY FISH ROLLS



Fresh Crispy Fish Rolls image

Yogurt provides a wonderful addition to the cucumber sauce that's used in these fish rolls that are made with Progresso® bread crumbs - a tasty dinner that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 17

6 oz Greek plain yogurt
3 tablespoons mayonnaise
1 medium cucumber, peeled, seeded, coarsely grated
3 tablespoons chopped fresh dill weed
1 tablespoon chopped green onion (1 medium)
1 tablespoon lemon juice
1/2 teaspoon salt
2 lb fresh flounder, halibut or cod fillets, skin removed
1/2 cup milk
1 egg
1 cup Progresso™ panko bread crumbs
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons butter, melted
12 hot dog buns, split
Lemon slices, if desired
Sprigs fresh dill weed, if desired

Steps:

  • In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
  • Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.
  • In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.
  • Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.

Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Fish Roll, Sodium 630 mg, Sugar 5 g, TransFat 0 g

OVEN BAKED TUNA FISH ROLLS



Oven Baked Tuna Fish Rolls image

My mom made these for me while I was growing up. I still make them today - 45 years later! Easy to make and great tasting. You can use lowfat ingredients without changing the taste. You can also adjust ingredients to your liking. My wife adds chopped onions. This recipe is quite flexible.

Provided by Croce

Categories     One Dish Meal

Time 1h

Yield 2 rolls, 2 serving(s)

Number Of Ingredients 7

1 (6 1/2 ounce) can tuna in water (drained)
1 large egg
1/4 cup finely chopped celery
1/4 cup fine dry breadcrumb
1 cup Bisquick baking mix
1 cup milk
0.5 (10 1/2 ounce) can cream of mushroom soup

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl, mix the tuna, egg and celery completely.
  • Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside.
  • In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency.
  • Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough.
  • Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute.
  • While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin.
  • When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.

Nutrition Facts : Calories 613.8, Fat 24.2, SaturatedFat 7.9, Cholesterol 164.6, Sodium 1814.2, Carbohydrate 58.9, Fiber 2.1, Sugar 9.3, Protein 37.9

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