SPICY TUNA FISH SANDWICH
This is similar to classic tuna fish salad but with a kick. My boyfriend made this when we were out of relish and decided to substitute with jalapenos. It was awesome! I added the relish back in to give it a sweetness along with the spiciness.
Provided by Catherine Brown Strachan
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 27.8 g, Cholesterol 36.5 mg, Fat 10.6 g, Fiber 1.5 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 637.2 mg, Sugar 3.6 g
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.
SOUTHWEST SPICY FISH SANDWICH
Make and share this Southwest Spicy Fish Sandwich recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil on medium high in a large frying pan. Sprinkle tilapia fillets liberally with southwest seasoning. When oil is hot, add fillets. Cook 3 minutes on each side. Remove fish to a plate.
- Slice cheese into thin slices. Make chipotle mayonnaise (see recipe below).
- Heat grill pan to medium high. Lightly butter the buns and grill, buttered side down until browned. Add thinly sliced cheese to the bottom of each bun. Melt the cheese under a broiler or toaster oven and remove from oven. Add a fish filet to each bun. Place a romaine lettuce leaf on top of the fish. Add 1 tablespoon of chipotle mayonnaise to each bun top and place the bun on top of lettuce.
- Chipotle Mayonnaise Recipe:.
- Place one 7 or 8 oz. can of chipotle peppers in adobe sauce in food processor. Pulse until peppers are well chopped. Add 3 tablespoons of the chipotle sauce to 1 cup of mayonnaise. Freeze or refrigerate remaining chipotle sauce for future use. Refrigerate remaining chipotle mayonnaise.
Nutrition Facts : Calories 483.3, Fat 27.7, SaturatedFat 10.2, Cholesterol 41.3, Sodium 562.4, Carbohydrate 45.7, Fiber 14.1, Sugar 11.2, Protein 19
EMERIL'S SOUTHWEST SEASONING:
Steps:
- Combine all ingredients thoroughly.
TWISTED TUNA FISH SANDWICH
I have been trying for a few months now to make a recipe as close to what my mother made. This taste just like it. It's not overly sweet, or fishy tasting. I do not like sea food but I could eat this sandwich everyday.
Provided by Madelines Mommy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika. Fold peeled and smashed eggs into tuna mixture. Place in refridgerator for 30 minutes for flavors to come together. When ready to serve, spread a little of the miracle whip on the bread and toast. Top toasted bread with tuna and serve with lays plain potato chips.
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