Hot and Crispy Fish Sandwich

Recipe courtesy of Katie Lee
Show: The Kitchen | Episode: Master Your Menu
FN_LOGO_CMYK_Gradient_TM Created with Sketch.
Total:
30 min
Active:
30 min
Yield:
5 sandwiches
Level:
Intermediate

Ingredients

Crispy Fish:
  • Vegetable oil, for frying
  • 2 pounds thin white fish fillets (catfish, flounder, etc.) 
  • Kosher salt and freshly ground black pepper
  • 1 cup milk 
  • 2 large eggs 
  • 4 tablespoons hot sauce
  • 2 cups all-purpose flour 
  • 1 tablespoon cayenne pepper 
  • 1 teaspoon chili powder 
  • 1 teaspoon plus a pinch garlic powder
  • 1 teaspoon plus a pinch paprika
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon honey 
Sandwiches:
  • 5 hoagie rolls, buttered and toasted
  • Tartar sauce, for serving
  • Shredded iceberg lettuce, for topping
  • Sliced tomato, for topping
  • Pickles, for serving
Hot and Crispy Fish Sandwich

Directions

Special equipment: a deep-frying thermometer

For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.

In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika. 

In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.

In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.

For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.