Tangy Fish Sandwiches
Elevate your sandwich game with these irresistible Tangy Fish Sandwiches, a perfect balance of crispy, golden-fried white fish and a creamy, zesty homemade sauce. Featuring a flavorful cornmeal and paprika crust, each fillet is pan-fried to perfection for that satisfying crunch. The tangy sauce, a mouthwatering blend of mayonnaise, lemon juice, Dijon mustard, and pickle relish, adds a burst of flavor that complements the fish beautifully. Nestled between lightly toasted buns with fresh lettuce and juicy tomato slices, these sandwiches are a quick and satisfying meal ready in just 30 minutes. Perfect for casual lunches, weeknight dinners, or a flavorful twist on your favorite seafood dish, this recipe is sure to delight your taste buds and impress your family.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod or tilapia)
- 0.5 cups all-purpose flour
- 0.5 cups cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 cups vegetable oil (for frying)
- 0.5 cups mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons pickle relish
- 4 pieces lettuce leaves
- 1 large tomato (sliced)
- 4 pieces sandwich buns
Instructions
Pat the fish fillets dry with paper towels and set them aside.
In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, salt, and black pepper.
In another shallow dish, whisk together the eggs and milk to create an egg wash.
Coat each fish fillet in the flour mixture, then dip into the egg wash, and finally coat again in the flour mixture. Place coated fillets on a plate and set aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the fish fillets for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove to a plate lined with paper towels to drain excess oil.
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, and pickle relish to create the tangy sauce.
Lightly toast the sandwich buns either in a toaster or on a dry skillet over medium heat.
Assemble the sandwiches by spreading a generous amount of the tangy sauce on the bottom bun, layering a piece of lettuce, a tomato slice, one crispy fish fillet, and finishing with the top bun.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
4545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.3 g | 445% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 24.8 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
