The ultimate filet o fish sammie

Ingredients :

1 whole tail piece fresh halibut (3cm thick, by about 30cm long)

140g plain flour

1 egg, beaten

240ml milk

100g panko bread crumbs

Salt and freshly ground black pepper

For the lemon herb mayonnaise:

240g mayonnaise, store-bought

1 lemon, juiced

1 handful fresh parsley leaves, finely chopped

1 handful fresh basil leaves, finely chopped

1 handful chives, finely chopped

Salt and freshly ground black pepper

2 tbsp olive oil

1(30cm long) sourdough baguette

25g lightly packed hydroponic rocket (leafy variety, with stems)

1 beef tomato, cut in thick slices

1 ripe avocado, cut in thick slices

Extra-virgin olive oil

Salt and freshly ground black pepper

Method

The ultimate filet o fish sammie

1) Preheat oven to 180°C/Gas Mark 4.

2) Put a large sheet tray in oven and heat it for ½ hour.

3) 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.

4) 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.

5) 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 rocket, 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.

101 "Whaler" Fish Sandwich

Ingredients

• 1 cup whole milk
• 2 eggs
• 1 1/2 cups flour
• 1/4 cup yellow cornmeal
• 2 tablespoons chopped parsley
• 4 flounder fillets
• Salt and pepper to taste
• 3 tablespoons canola oil
• 4 sesame-seed hamburger buns
• 4 leaves romaine lettuce
• 1/2 tomato, sliced
• 4 slices mild cheese, such as mild cheddar (optional)

For the tartar sauce (optional)

• 1/2 cup mayonnaise
• 2 tablespoons pickle relish
• 1 tablespoon lemon juice
• 1 dash Tabasco sauce

Preparation :

1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, cornmeal, and parsley.

2. Season the fish with the salt and pepper.

3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.

4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.

5. Meanwhile, whisk together the tartar-sauce ingredients (if using).

6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired.

Fried Fish Sandwich

Ingredients

• Grapeseed oil, for frying
• 2 1/2 pounds fresh flounder fillets
• 3 tablespoons seafood seasoning, plus more for sprinkling
• 2 cups all-purpose flour
• 2 cups panko bread crumbs
• 3 eggs beaten
• Remoulade sauce, recipe follows
• 1 large French baguette, cut into 4 servings
• 12 tomato slices
• 8 romaine leaves, chiffonade
• 1 small red onion, sliced thin

Directions

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 a paper towel lined platter.

Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Remoulade Sauce:

• 1 teaspoon hot relish (recommended: Amish or Indian)
• 2 tablespoons capers
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh tarragon leaves
• 1/2 teaspoon chopped anchovies
• Freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/2 lemon, juiced
• 1 teaspoon hot sauce
• 1 1/2 cups mayonnaise

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.

Fried Fish Sandwich Recipe

 

Ingredients:
- 1 spray olive oil cooking spray, or enough to coat pan and fish
- 1/2 cup Fiber One cereal, ground to a powder like consistency
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 /12 tsp salt
- 1/2 tsp pepper
- 1 1/4 pound cod fillet, (four 5 oz pieces)
- 1/4 cup Dijon mustard
- 4 medium sized mixed-grain hamburger rolls
- 8 pieces lettuce
- 4 slices onion
- 1 small tomato, sliced
Directions:

Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray.
Combine Fiber One crumbs, garlic powder, onion powder, paprika, salt and pepper in a shallow dish. Coat both sides of each cod fillet with mustard and then turn fish in Fiber One crumbs mixture to coat. Arrange fillets on baking sheet and spray surface with cooking spray. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.
Place fish on rolls and top each with 2 lettuce leaves and 1/4 of tomato and onion slices.