Filet O Fish Sammie Recipes

HOMEMADE FILET-O-FISH BURGER (BAKED!)

Steps:

• Mix ingredients in a bowl. Set aside for 10 minutes+.
• Preheat oven to 180C/350F.
• Spread breadcrumbs on a tray. Spray with oil directly down, not from side.
• Bake for 3 - 5 minutes until golden. Immediately transfer to bowl.
• Brush tray clean, spray with oil.
• Cut fish fillets into square-ish shapes slightly larger than the buns (they shrink when cooked).
• Mix Batter ingredients in a bowl.
• Carefully coat fish in batter (handle with care, fish fillets can be delicate).
• Place in breadcrumbs. Use other hand to cover top and sides with breadcrumbs, pressing to adhere. Transfer to tray. Repeat with remaining fish.
• Bake 12 - 15 minutes until fish is cooked through. Immediately top with cheese - allow residual heat to make it semi melt (do not oven melt processed cheese, you get a plasticy film!).
• Cut buns in half, microwave for 20 seconds to warm through (microwave = stays soft).
• Top with fish and cheese, dollop with tartare sauce. Devour!

FILET O' FISH SAMMIE

Steps:

• Bake the fish fillet (cod or halibut work best) according to package directions. (Trader Joe's has *amazing* breaded fillets!).
• When the fish has another minute to go, fork-split and toast the English muffin.
• Place cheese on one half of the toasted muffin, tartar sauce on the other, and sandwich the cod fillet in between.
• Enjoy with crisp oven fries and a side salad for near-instant dinner!

THE ULTIMATE FILET O FISH SAMMIE

Steps:

• Preheat oven to 350 degrees F.
• Put a large sheet tray in oven and heat it for 1/2 hour.
• Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.
• Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown.
• Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half. Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the middle. Serve with more lemon-herb mayonnaise on the side.