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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1461.05 Kcal (6117 kJ) | ||
| Calories from fat | 671.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.57g | 115% | |
|---|---|---|---|
| Cholesterol | 287.67mg | 96% | |
| Sodium | 2089.96mg | 87% | |
| Potassium | 4006.77mg | 85% | |
| Total Carbs | 127.45g | 42% | |
| Sugars | 18.89g | 76% | |
| Dietary Fiber | 30.42g | 122% | |
| Protein | 65.54g | 131% | |
| Vitamin C | 70.5mg | 117% | |
| Iron | 14.6mg | 81% | |
| Calcium | 638.1mg | 64% | |
| Amount Per 100 g | |||
| Calories | 76.54 Kcal (320 kJ) | ||
| Calories from fat | 35.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 115% | |
|---|---|---|---|
| Cholesterol | 15.07mg | 96% | |
| Sodium | 109.48mg | 87% | |
| Potassium | 209.89mg | 85% | |
| Total Carbs | 6.68g | 42% | |
| Sugars | 0.99g | 76% | |
| Dietary Fiber | 1.59g | 122% | |
| Protein | 3.43g | 131% | |
| Vitamin C | 3.7mg | 117% | |
| Iron | 0.8mg | 81% | |
| Calcium | 33.4mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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