Crispy Fish Sandwiches With Wasabi And Ginger Recipes

CRISPY FISH SANDWICHES WITH WASABI AND GINGER

Steps:

• In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
• In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
• Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
• In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
• Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
• Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

OFF THE HOOK FRIED FISH SANDWICH

Steps:

• To make Remoulade:.
• Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together.
• Chill in refrigerator until ready to serve.
• To make seafood seasoning:.
• Mix all together in jar, stir. Keep in tightly covered container.
• To make fish sandwich:.
• Preheat oil in saute pan.
• Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
• In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
• Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to drain on paper towels.
• Spread remoulade sauce on both sides of toasted bread.
• Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

HEALTHY FISH SANDWICHES (WW)

Steps:

• In a pie pan (or bowl) combine cornmeal, Parmesan, salt and pepper. Set aside.
• In a second pie pan place egg white.
• Spread fish with mustard.
• Dip fish in egg white and then in cornmeal mixture. Place on a plate.
• Place large skillet over medium heat and spray with Pam and heat oil until hot.
• Add fish to skillet and cook 2-5 minutes per side, depending on thickness of fish.
• I warmed my rolls up before using.
• Place 1 teaspoon tartar sauce or mayo on bottom half of each roll, top with fish and squeeze lemon juice over fish and top with lettuce and 2 tomato slices.

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Steps:

• Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
• Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
• Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.