Filet O Fish Sandwich Recipes

Steps:

• Season fish with salt and dredge in flour. Dip fish filets In milk and coat in bread crumbs. Let coated fish dry for 10 minutes. Heat 1/2 inch of oil in skillet over medium high heat. Fry filets until golden brown. Remove filets to paper towels to drain and season with salt

Steps:

• For the tartar sauce: Mix together the mayonnaise, relish, capers, dill, lemon juice, salt, pepper, sugar and onion in a bowl and refrigerate.
• For the fish: Sprinkle the lemon juice over the fish fillets. Combine the milk, eggs, salt and pepper in a shallow bowl. Put the flour on a large plate. Combine the panko and seafood seasoning on another.
• Heat 2 inches oil to 350 degrees F in a large Dutch oven.
• One at a time, dip the fish into the flour, then the egg and milk mixture, then the panko. Set on another plate or small baking sheet. Place the fish in the oil and fry, turning once, for 3 to 4 minutes total (if you are using the shallow-frying method, cook both sides until golden brown, 2 to 3 minutes). Transfer the fish with tongs to a plate lined with paper towels or a wire rack set in a baking sheet. (I like to hit my fish with a little salt and lemon juice while it's hot.)
• Meanwhile, toast the buns, by melting the butter in a pan and cooking them in it or by buttering the buns and broiling them until slightly golden.
• Top the bun bottoms with the cheese and the fish, then spread the bun tops with tartar sauce and top your sandwiches.

Steps:

• In a small bowl, mix together the mayonnaise, relish, onions, salt and set aside. This is your tartar sauce.
• Lightly grill the top of the buns.
• Cook the fish according to the package instructions.
• (You can bake the fish, but your sandwich will taste much more like the original if you fry it in oil).
• Spread tartar sauce evenly on the top buns.
• Place half a slice of cheese on the bottom buns.
• Place the cooked fish on top of the cheese slice, and top off the sandwiches with the top bun.

Steps:

• In a medium skillet over medium-high heat, add Panko and simply toast it until lightly brown, about 4 to 5 minutes. Remove from the heat and transfer to a measuring cup to cool off.
• When cooled, take 2/3rds and grind it in a spice grinder. Transfer both, the fine and the course breadcrumbs to a shallow dish, stir to blend and set aside.
• In a deep bowl, add an egg and beat it well before adding Dijon mustard, Miracle Whip, hot paprika, salt and pepper. Stir until the ingredients are nicely combined and set aside.
• Preheat oven to 350ºF/177ºC
• Pat dry the fish fillets very well on both sides using paper towels. Cut them as square as possible and slightly bigger than the brioche buns - if there are little pieces of leftovers, reuse them for fish cakes, in a stew or bouillabaisse.
• Working with one at a time, dip a piece of fish into the egg mixture and coat it well before transferring it to the breadcrumbs making sure it sticks very well by pressing down on them. Shake to remove any excess crumbs and place each coated piece on a baking sheet lined with lightly greased foil. Spray them with cooking spray and transfer to the preheated oven; bake for 15 minutes.
• When time is up, remove from the heat and assemble the sandwiches... First, place a slice of processed cheese on the bottom bun followed by a baked fish fillet then topped generously with tartar sauce and lastly, place the top bun on top. Makes 4 sandwiches
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/Z4wQocCNxoQ