Fried Fish Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2362
- Total Fat
- 185
- Saturated Fat
- 23
- Carbohydrates
- 118
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 59
- Cholesterol
- 282
- Sodium
- 2162
- Total: 26 min
- Prep: 10 min
- Cook: 16 min
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.