Best 5 Bonnies Fish Sandwiches Recipes
**Dive into a Culinary Symphony of Fish Sandwiches: A Journey Through Taste and Texture**
Welcome to a tantalizing expedition into the world of fish sandwiches, where flavors dance on your palate and textures create a symphony of culinary delight. This article presents a collection of delectable recipes that showcase the versatility and boundless possibilities of this iconic dish. From classic renditions to innovative twists, each recipe promises a unique gustatory experience that will leave you craving more.
Embark on a journey where crispy fish fillets, enveloped in golden-brown batter, take center stage. Discover the secrets to achieving that perfect crunch and flaky interior, complemented by a symphony of flavors from zesty tartar sauce and tangy coleslaw. Dive into the depths of savory fillings, where succulent shrimp and tender crab mingle with aromatic herbs and spices, creating a harmonious blend of textures and tastes.
Explore the art of creating irresistible sauces and condiments that elevate the fish sandwich to new heights. Learn the delicate balance of tangy tartar sauce, where capers and dill dance together, creating a symphony of flavors that perfectly complements the richness of the fish. Discover the secrets of crafting a creamy and flavorful coleslaw, where shredded cabbage and carrots are tossed in a tangy dressing, adding a refreshing crunch and a burst of color to each bite.
Whether you prefer the classic simplicity of a fried fish sandwich or crave the indulgence of a gourmet creation, this article has something for every palate. With detailed instructions and helpful tips, you'll be guided through each step of the cooking process, ensuring success in your culinary endeavor. So, prepare your taste buds for an extraordinary journey as we delve into the world of fish sandwiches, where every bite is a celebration of flavor and texture.
CRISPY FRIED FISH SANDWICHES
Steps:
- Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
- Allow the fish to come to room temperature for about 30 minutes. Pat dry and season on both sides with salt and pepper, to taste.
- In a shallow dish, whisk together flour, cornmeal and baking powder. In a separate shallow dish, whisk together the egg and buttermilk.
- Pour the oil to a depth of 2 ½ inches in a Dutch oven or other heavy-bottomed pot. Heat the oil over medium-high heat to a temperature of about 375 degrees F.
- Dip each piece of fish in the egg mixture first, gently shaking off the excess, and then into the flour mixture to coat. Shake off any extra coating. Place the battered fish on a wire rack.
- Working in batches, if necessary, carefully place the fish in the hot oil. Cook until golden brown, about 4 minutes. Gently turn and cook until golden on the other side, about 3 more minutes. Remove from the oil and drain on a paper-towel lined tray. Lightly salt the fillets as soon as they come out of the oil.
- Place the first batch of fish in a 200 degree F oven to keep warm while you cook the second batch.
- Serve on buttered, toasted rolls with lettuce, tomato and tartar sauce.
Nutrition Facts : ServingSize 1 fillet, Calories 271 kcal, Carbohydrate 22 g, Protein 35 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 117 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g
BONNIE'S FISH SANDWICHES
We enjoy homemade fish sandwiches and homemade tartar sauce for a quick evening supper. I usually serve them with my homemade potato "chips" using my oven baked fries recipe. It makes a delicious fast supper in under 30 minutes! Enjoy! Photo and recipe are my own.
Provided by BonniE !
Categories Sandwiches
Time 30m
Number Of Ingredients 12
Steps:
- 1. MAKE THE TARTAR SAUCE AHEAD. Make one recipe of my Tartar Sauce so it has time to blend the flavors, 1/2 to 1 hour.
- 2. PREPARE THE POTATOES. Cut into thick slices like the photo, about as thick as a french fry. Follow the recipe, place the potatoes on parchment paper and bake 35 minutes until golden brown and tender.
- 3. PREPARE THE FISH. Blot the fish dry, dredge fish in the white cornmeal and black pepper, and drop into a nonstick frying pan with the oil that has been heated to medium high. Brown the fish to a nice golden brown on both sides. Do not salt. Keep warm.
- 4. MAKE THE SANDWICHES. Your chips should be done by the time the fish is browned. To make the sandwiches, split the buns, place a filet on the bun and spoon the fresh tartar sauce on top. Add the potatoes, and dinner is ready! Enjoy!
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.
FUN FISH SANDWICHES
Kids will love these cute fish sandwiches. And they're such a cinch to shape, using a fish-shaped cookie cutter. If some of your party guests are picky eaters, cut out fish-shaped peanut butter and jelly sandwiches instead. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Prepare fish fillets according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish and garlic powder; spread over six slices of bread. Place two fillets on each slice. , Top with cheese, lettuce and remaining bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately.
Nutrition Facts : Calories 609 calories, Fat 38g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 1342mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
FRIED FISH SANDWICH
This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.
Provided by Sue Li
Categories dinner, easy, lunch, sandwiches, seafood, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
- Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
- Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
- Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.
Tips:
- Choose the right fish: Use a firm-fleshed fish that will hold up well to frying, such as cod, haddock, or tilapia.
- Soak the fish in milk: This will help to tenderize the fish and make it more flavorful.
- Use a light coating of bread crumbs: This will help the fish to cook evenly and prevent it from becoming greasy.
- Fry the fish in hot oil: This will help to create a crispy crust and prevent the fish from sticking to the pan.
- Serve the fish sandwiches with your favorite toppings: Such as lettuce, tomato, tartar sauce, or coleslaw.
Conclusion:
Bonnie's Fish Sandwiches are a delicious and easy-to-make seafood dish that is perfect for a quick lunch or dinner. The fish is tender and flavorful, and the crispy breading adds a nice crunch. The sandwiches can be served with a variety of toppings, making them a versatile meal that can be customized to everyone's taste. Whether you are a seafood lover or just looking for a new and exciting way to prepare fish, Bonnie's Fish Sandwiches are a great option.
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