Off The Hook Fried Fish Sandwich Recipe

Name: Off The Hook Fried Fish Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Remoulade Sauce; 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; Seafood Seasoning; 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

Servings: persons

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
Remoulade Sauce
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
Seafood Seasoning
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)

1
To make Remoulade:
2
Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together.
3
Chill in refrigerator until ready to serve.
4
To make seafood seasoning:
5
Mix all together in jar, stir. Keep in tightly covered container.
6
To make fish sandwich:
7
Preheat oil in saute pan.
8
Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
9
In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
10
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.
11
Spread remoulade sauce on both sides of toasted bread.
12
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.

1199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 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, and more.

Yes, Off The Hook Fried Fish Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Off The Hook Fried Fish Sandwich

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