Crispy Fish Sandwich With Sriracha Mayo Dressing Recipes

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CRISPY FISH SANDWICH WITH SRIRACHA MAYO DRESSING



Crispy Fish Sandwich with Sriracha Mayo Dressing image

Provided by Kristina LaRue

Time 27m

Yield 2 servings

Number Of Ingredients 9

4 Gorton's Smart & Crunchy Breaded Fish Fillets
2 whole grain buns
4 slices tomato
4 slices red onion
2 large romaine leaves
For spicy mayo
2 tablespoons mayonnaise
¼ teaspoon honey
½ teaspoon sriracha

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.

CRISPY FISH OR CHICKEN SANDWICH WITH SPICY MAYONNAISE



Crispy Fish or Chicken Sandwich With Spicy Mayonnaise image

A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.

Provided by gailanng

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

vegetable oil (for frying)
1/2-3/4 lb fresh tilapia fillets, flounder, perch, any other firm fish or 1/2-3/4 lb boneless chicken breast, chicken note below
3/4 tablespoon cajun seasoning, plus additional for sprinkling
3/4 cup all-purpose flour
3/4 cup panko breadcrumbs
1 egg
1 tablespoon Dijon mustard
1 1/2 tablespoons water
2 mini baguette, lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)
4 slices tomatoes
4 green lettuce leaves
4 thin slices red onions
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 -1 1/2 tablespoon frank's hot sauce or 1 -1 1/2 tablespoon sriracha hot chili sauce
1/2 teaspoon rice vinegar

Steps:

  • Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
  • Preheat oil in saute pan.
  • Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
  • In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
  • Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
  • To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
  • NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

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