Hearty Breaded Fish Sandwiches Recipes

GRILLED FISH SANDWICHES

Grilled Fish Sandwiches image

I season these fish fillets with lime juice and lemon pepper before grilling them. A simple honey mustard-mayonnaise sauce puts the sandwiches ahead of the rest. -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cod fillets (4 ounces each)
1 tablespoon lime juice
1/2 teaspoon lemon-pepper seasoning
1/4 cup fat-free mayonnaise
2 teaspoons Dijon mustard
1 teaspoon honey
4 hamburger buns, split
Lettuce leaves
Tomato slices

Steps:

Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 499mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

CRISPY FISH SANDWICH

Crispy Fish Sandwich image

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.

Provided by Molly Baz

Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates

Yield Makes 4

Number Of Ingredients 16

Ingredients

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

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.

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