Fried Fish Sandwich

Total Time:
26 min
10 min
16 min

4 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Salmon Sandwiches with Fries

    Recipe courtesy of Food Network Kitchen