CRUNCHY CATFISH SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
- In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
- In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
- Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
- To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.
CRISPY FISH SANDWICH
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
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.
CRUNCHY CHEESE SANDWICHES
This is one of my husband's favorite childhood recipes. Quick and healthy after school snack for kids.
Provided by QuoVadis
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler.
- In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
- Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.7 g, Cholesterol 36.2 mg, Fat 12.4 g, Fiber 2 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 542.5 mg, Sugar 3.7 g
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
More about "crunchy sandwich recipes"
CRISPY CHICKEN SANDWICH - SPEND WITH PENNIES
From spendwithpennies.com
CHICK-FIL-A CRISPY CHICKEN SANDWICH COPYCAT - TASTES …
From tastesbetterfromscratch.com
CRISPY FRIED FISH SANDWICHES - THE SEASONED MOM
From theseasonedmom.com
CROQUE MONSIEUR SANDWICH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
82 BEST SANDWICH RECIPES | EPICURIOUS
From epicurious.com
20 HEALTHY SANDWICHES TO PACK FOR WORK AND SCHOOL
From goodhousekeeping.com
THE CRISPIEST RECIPES TO SATISFY YOUR CRISPY CRAVINGS | EPICURIOUS
From epicurious.com
CRISPY CHICKEN SANDWICH RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
NEW JERSEY NAMES ‘TAYLOR SWIFT HAM, EGG, AND CHEESE’ ITS …
From foodnetwork.com
19 FAST FOOD CHICKEN SANDWICHES, RANKED WORST TO BEST
From tastingtable.com
SUPER-CRISPY FRIED CHICKEN SANDWICH RECIPE - FOOD & WINE
From foodandwine.com
19 HOT SANDWICHES FOR CRISPY, GOOEY SATISFACTION
From epicurious.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
FRIED FISH SANDWICHES RECIPE - SOUTHERN LIVING
From southernliving.com
OUR 25+ MOST SATISFYING VEGGIE SANDWICH RECIPES - EATINGWELL
From eatingwell.com
25 VEGAN SANDWICHES FOR A HEARTY AND HEALTHY LUNCH - INSANELY …
From insanelygoodrecipes.com
THE 20 BEST SANDWICH RECIPES | SANDWICHES | THE GUARDIAN
From theguardian.com
CRUNCHY SANDWICH RECIPES AND IDEAS : FOOD NETWORK | SUPER BOWL …
From foodnetwork.com
CRUNCHY FUDGE SANDWICHES - RICE KRISPIES
From ricekrispies.com
18 EASY SANDWICH IDEAS FOR LUNCH - HOT AND COLD …
From thepioneerwoman.com
SPICY CRISPY CHICKEN SANDWICH - SAVOR THE BEST
From savorthebest.com
KID-FRIENDLY BRUNCH RECIPES AND IDEAS - FOOD & WINE
From foodandwine.com
HOW TO MAKE A CRISPY CHICKEN SANDWICH - TASTE OF HOME
From tasteofhome.com
#15-minutes-or-less #time-to-make #course #preparation #occasion #for-1-or-2 #healthy #lunch #easy #beginner-cook #kid-friendly #dietary #sandwiches #inexpensive #brunch #taste-mood #number-of-servings
You'll also love