Fried Fish Sandwich

Total Time:
26 min
Prep:
10 min
Cook:
16 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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
  • 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
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:

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.

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    Fried Fish Sandwich

    Recipe courtesy of Jeff Mauro