Best 4 Off The Hook Fried Fish Sandwich Recipes

In the culinary realm, fish sandwiches reign supreme, tantalizing taste buds with their crispy exteriors and flaky, tender interiors. Among these delectable creations, the "Off the Hook Fried Fish Sandwich" stands out as a masterpiece, a symphony of flavors that will transport you to a realm of culinary bliss. With its perfect balance of textures and flavors, this sandwich is a culinary masterpiece that will leave you craving for more. So, prepare to embark on a culinary adventure as we delve into the secrets of crafting the ultimate "Off the Hook Fried Fish Sandwich."

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FRIED FISH SANDWICH

Fried Fish Sandwich image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 21

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
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

Steps:

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.
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.

OFF THE HOOK FRIED FISH SANDWICH

Off the Hook Fried Fish Sandwich image

I adapted this delicious sandwich from Aaron McCarty who hosts Big Daddy's House on Food Network, and made a few changes to make it mine. I have given a recipe for seafood seasoning. Feel free to make your own or use storebought.

Provided by Sharon123

Categories Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 29

Ingredients

olive oil, for frying
2 1/2 lbs fresh flounder fillets (or other white fish)
3 tablespoons seafood seasoning, plus more for sprinkling (recipe below)
2 cups all-purpose flour
2 cups panko breadcrumbs (or regular breadcrumbs)
3 eggs, beaten
1 large French baguette, cut into 4 servings (or use bread of choice or buns)
12 tomatoes, slices
8 romaine leaves, sliced thin (chiffonade)
1 small red onion, sliced thin
1 teaspoon hot relish (Amish or Indian)
2 tablespoons capers
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon leaves (or 1/4 tsp. dried)
1/2 teaspoon fish sauce
fresh ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juice of
1 teaspoon hot sauce
1 1/2 cups mayonnaise
1 tablespoon onion powder
3/4 teaspoon pepper
1 tablespoon salt
1 tablespoon thyme
2 teaspoons paprika
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon celery seed
1 pinch cayenne (optional)

Steps:

To make Remoulade:.
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.
To make seafood seasoning:.
Mix all together in jar, stir. Keep in tightly covered container.
To make fish sandwich:.
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 drain on paper towels.
Spread remoulade sauce on both sides of toasted bread.
Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

FRIED FISH SANDWICH

Fried Fish Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 24

Ingredients

Vegetable oil, for frying
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle amber beer, such as Dos Equis
2 teaspoons hot sauce, such as Tabasco
Two 6-ounce tilapia fillets, cut in half
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows
4 soft potato rolls, such as Martin's
1 head green leaf lettuce
Lemon wedges, for serving
1 cup mayonnaise
2 tablespoons minced bread and butter pickles
2 tablespoons minced bread and butter pickles
2 tablespoons minced scallions
1 tablespoon capers, drained and coarsely chopped
1 tablespoon minced fresh tarragon
1 teaspoon stone ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce. Serve with lemon wedges.
Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

CRISPY FISH SANDWICH

Crispy Fish Sandwich image

This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.

Provided by Molly Baz

Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates

Yield Makes 4

Number Of Ingredients 16

Ingredients

1 small red onion, thinly sliced into rounds
4 oz. bread-and-butter pickles, plus 1/2 cup brine
3/4 cup mayonnaise
1/3 cup chopped dill
2 tsp. hot sauce
1 tsp. freshly ground black pepper
2 tsp. fresh lemon juice, plus wedges for serving
1 Tbsp. kosher salt, divided
2 large eggs, lightly beaten
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
2 flounder fillets (about 2/3 lb. total), cut in half crosswise on a diagonal
2/3 cup vegetable oil
3 cups shredded iceberg lettuce
8 slices Pullman bread
1 cup potato chips, plus more for serving

Steps:

Combine onion, pickles, and pickle brine in a small bowl.
Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

Tips:

Use fresh, high-quality fish for the best flavor.
Soak the fish in buttermilk or milk for at least 30 minutes before frying to help keep it moist.
Season the fish with a flavorful blend of spices and herbs.
Coat the fish in a light batter or breading before frying to help it stay crispy.
Fry the fish in hot oil until it is golden brown and cooked through.
Serve the fried fish immediately with tartar sauce, coleslaw, and lemon wedges.

Conclusion:

Making a delicious fried fish sandwich at home is easy with the right ingredients and techniques. By following the tips in this article, you can create a sandwich that is crispy on the outside and tender and flaky on the inside. Serve it with your favorite toppings and sides for a satisfying meal that the whole family will enjoy.

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