Fried Fish Sandwich (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat oil in saute pan.
2. Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
3. In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
4. 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.
5. 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.
6. Remoulade Sauce:
7. 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.
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