Recipes for "fish sandwich"

Preheat the oven to 425° F.

In a small shallow bowl, combine the vinegar, sugar, and 1 teaspoon salt and stir until the sugar and salt dissolve.

Submerge the onions in the liquid and set aside. Stir the onions occasionally, pressing them into the liquid, while you prep the sandwiches.

Cut the fish into 4 equal pieces that will work well with the bun size. Season all sides with 1 teaspoon kosher salt and black pepper.

Generously coat a baking sheet (the darker the better) with cooking spray.

In a small shallow bowl, combine the panko, garlic powder, and cumin. In another small shallow bowl, crack and whisk the eggs. In a third shallow small bowl, add the flour.

Organize your workstation as such: flour, eggs, panko, baking sheet.

Dip a piece of fish in the flour to coat it on all sides, shaking off excess. Submerge the fish in the beaten eggs, coating all sides, and allow the excess to drip off. Finally, dredge fish in the seasoned panko until thoroughly coated on all sides. Lay on the sheet pan. Repeat with the remaining pieces of fish.

Generously coat the top of the fish with non-stick cooking spray as if adding a coat of paint. Sprinkle with a pinch of kosher salt over the top of each piece of fish.

Bake the fish on the top rack of the oven, until nicely browned on the underside, and just cooked through (it should flake when you pry it in the center with a fork), 10 to 12 minutes depending on thickness of the fish.

While the fish bakes, mash avocado in a small bowl using a fork. Add the lime juice, mayonnaise, and remaining 1/4 teaspoon kosher salt and combine until fairly smooth.

Place the buns on a baking sheet and put them in the oven to warm, about 1 minute. You want the buns soft and warm, not fully toasted.

To assemble, spread avocado mayo on the bottom and top of the buns, top with the lettuce and followed by a piece of fish. Top the fish with a tangle of pickled onions and as many pickled jalapenos as you desire. Cover with the top bun. Serve.

Gather all ingredients. Pour oil to a depth of 2 inches in a large Dutch oven; heat oil over medium-high to 360 degrees F (182 degrees C). Preheat oven to 200 degrees F (93 degrees C). Set a wire rack inside a large rimmed baking sheet; set aside.

While oil heats, pat fillets dry with paper towels, and sprinkle evenly with 1/2 teaspoon of the salt. Whisk together egg, mayonnaise, Dijon mustard, corn starch, flour, paprika, and remaining 1/2 teaspoon salt in a medium shallow bowl until combined. Place panko in another shallow bowl. Working with one fillet at a time, dip into egg mixture, flipping to coat all sides and letting excess drip off. Place in bowl with panko, and coat all sides. Place on a large plate; repeat with remaining fillets.

Gently add 2 fillets to hot oil; fry, gently stirring and flipping fillets in oil occasionally, until golden brown and crispy, 3 to 5 minutes. Remove fillets from oil using a slotted spoon, and place on prepared wire rack. Place in preheated oven to keep warm while repeating frying process with remaining 2 fillets.

Working with 2 buns at a time, place bottom buns on a large microwavable plate; top each bun with 1 cheese slice. Lightly sprinkle a small paper towel with water, and place in small microwavable bowl with bottom buns. Cover plate with an inverted microwavable glass bowl. Microwave on HIGH until buns are steamy and cheese is melted, 15 to 20 seconds. Carefully remove buns from plate; place top buns on the same plate and microwave on HIGH for 10 to 15 seconds.

Immediately top bottom buns with a fish fillet and drizzle 2 tablespoons McDonald’s Tartar Sauce on top. Cover with top buns and serve immediately with shoestring fries. Repeat with remaining buns and fish fillets.

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Serve tuna salad on toast, either open faced, or between two slices of bread with lettuce and tomatoes, if you wish. For a low-carb option, serve on sliced lettuce.

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