Deep-Fried Bagel Sandwich

Total Time:
23 min
15 min
8 min

2 servings

  • Peanut oil, for frying
  • 2 everything NY bagels, sliced in 1/2
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 1 cup self-rising flour
  • 6 ounces smoked salmon, thinly sliced
  • 1 red onion, sliced thin
  • Chive cream cheese, recipe follows
  • Fried tomatoes, recipe follows
  • Fried capers, recipe follows
  • Chive Cream Cheese:
  • 1 (8-ounce) package cream cheese, room temperature
  • 2 tablespoons finely chopped fresh chives
  • Fried Tomatoes:
  • 1 large firm tomato
  • 1/2 cup buttermilk
  • 1 cup self-rising flour
  • Vegetable oil, for frying
  • Salt and freshly ground black pepper
  • Fried Capers:
  • Vegetable oil, for frying
  • 1/4 cup capers, drained

Preheat oil to 375 degrees F.

Beat eggs with milk in a 9 by 9 by 13-inch baking dish. Dip the bagels in the egg mixture and dredge in flour. Carefully transfer bagels into the deep fryer. Remove when golden and brown; turning once half way through the cooking process. Transfer to a paper towel lined sheet tray to drain with tongs. Let cool completely.

Top with chive cream cheese, slices of smoked salmon, thinly sliced red onion, fried tomatoes and fried capers.

Chive Cream Cheese:

Stir together cream cheese and chives in a mixing bowl until evenly combined.

Fried Tomatoes:

Preheat deep-fryer to 375 degrees F.

Slice the tomatoes 1/4-inch thick and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. Dip the tomatoes in buttermilk, then dredge them in the flour. Deep-fry until golden brown, 1 to 2 minutes, turning them halfway through the cooking process with tongs. Drain on paper towels and season with salt and pepper. Keep warm until serving.

Fried Capers:

Preheat deep-fryer to 375 degrees F.

Dry capers on a paper towel. Fry for 40 seconds. Remove with a spider or fine sieve to a paper towel lined sheet tray to drain.

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    This recipe is featured in:

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