Crispy Fish Sandwich Recipes

CRISPY COD SANDWICH

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
• Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
• Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
• Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.

CRISPY FRIED FISH SANDWICHES

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.

HOT AND CRISPY FISH SANDWICH

Steps:

• For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
• In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
• In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
• In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
• For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.

CRISPY FISH SANDWICH

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.

CRISPY FISH SANDWICH

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 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 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 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.

CRISPY FISH SANDWICH WITH SRIRACHA MAYO DRESSING

Steps:

• Bake fish fillets as directed on the packaging.
• Slice tomato and onion to desired thickness.
• Wash romaine lettuce, pat dry and break in half to fit on sandwich.
• To prepare the spicy mayo, mix mayonnaise, honey and sriracha together and spread on bread. Layer sandwich with 2 crispy fish fillets, tomatoes, red onion, and romaine lettuce.