Fish Supreme Sandwich Recipes

FRIED FISH SANDWICH

Steps:

• Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
• Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
• Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
• Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
• Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

BAKED FISH SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.

ULTIMATE TUNA MELT

Steps:

• In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.
• Butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.

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.

BAKED FISH SUPREME

Steps:

• 1. Heat butter in a large skillet. Add onion; saute until slightly brown. Add evaporated milk, Worcestershire sauce and lemon juice; mix.
• 2. Pat fish fillets dry with paper towel. Rub with salt and pepper. Put fish in a large baking dish; pour sauce over fish. Sprinkle parsley and paprika over sauce.
• 3. Bake, uncovered, in a pre-heated 375 degree oven 25 to 30 minutes, basting frequently. *Ocean fish can be prepared in the same way.

KING'S HAWAIIAN TUNA MELT SUPREME

Steps:

• 1. Place all of the tuna salad ingredients in a medium bowl.
• 2. Mix and set aside. (Can be made up ahead for flavors to blend.)
• 3. Slice round loaf of King's Hawaiian Bread to desired thickness. (Enough filling to make 2 large sandwiches or 4 small.)
• 4. Assemble the sandwich. Layer as follows: Take one piece of bread and place a slice of cheese on top.
• 5. Next, the sliced tomato.
• 6. Then the tuna salad.
• 7. Top the tuna with another slice of cheese.
• 8. Then top with the second slice of bread. Butter both sides of bread generously.
• 9. Place in a skillet on medium heat.
• 10. Grill (fry) until golden brown.
• 11. Serve with sweet potato fries or chips and pickle slices.
• 12. (Use any leftover sliced, round sweet Hawaiian bread to make the best french toast you've ever had the next morning!)

FISH SUPREME SANDWICH

Steps:

• For the flour: In a bowl combine the flour, chili powder, dry thyme, salt and pepper and mix to disperse the seasoning throughout the flour.
• For the egg wash: In a bowl combine the buttermilk and eggs, and whisk to combine.
• For the sauce: In a bowl combine the mayo, capers and lemon juice, and mix. Season with salt and pepper, being very careful with the salt as the capers are already salty.
• For the sandwich: Preheat enough oil to come 2 to 3 inches up the side of a medium saucepot over medium-high heat, until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
• Dredge the fish in the egg wash then in the seasoned flour. Dip in the egg wash again and the flour again. Carefully float the fish in the hot oil and cook until golden brown. Remove from the oil and rest the fish on paper towels to drain excess oil.
• Set a skillet or saute pan over medium-high heat, and heat the grapeseed oil (you may have to do this in batches so portion out the oil for how many batches it will take to toast all of the buns). Toast the buns until golden brown.
• Spread 1 tablespoon of the caper sauce on both sides of the toasted buns and 1 tablespoon of the ketchup on the top half of each bun.
• Season the tomato slices with salt and pepper and arrange 2 slices on the bottom halves of each bun. Place some shredded lettuce on top of the tomatoes. Place 3 to 4 onion rings on top of the lettuce. Cut the fish in half and stack the 2 pieces of fish on top of each bun and top with the top half of the bun. Serve each sandwich with a lemon wedge.