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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