Off the Hook Fried Fish Sandwich

INGREDIENTS

    • olive oil, for frying
    • 2 1/2 lbs fresh flounder fillets ( or other white fish)
    • 3 tablespoons seafood seasoning, plus more for sprinkling ( recipe below)
    • 2 cups all-purpose flour
    • 2 cups panko breadcrumbs ( or regular breadcrumbs)
    • 3 eggs, beaten
  • 1 large French baguette, cut into 4 servings ( or use bread of choice or buns)
  • 12 tomatoes, slices
  • 8 romaine leaves, sliced thin ( chiffonade)
  • 1 small red onion, sliced thin
  • REMOULADE SAUCE
  • 1 teaspoon hot relish ( Amish or Indian)
  • 2 tablespoons capers
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh tarragon leaves ( or 1/4 tsp. dried)
  • 1/2 teaspoon fish sauce
  • fresh ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 lemon, juice of
  • 1 teaspoon hot sauce
  • 1 1/2 cups mayonnaise
  • SEAFOOD SEASONING
  • 1 tablespoon onion powder
  • 3/4 teaspoon pepper
  • 1 tablespoon salto
  • 1 tablespoon thyme
  • 2 teaspoons paprika
  • Page 2 of 2Off the Hook Fried Fish Sandwich (cont.) 

INGREDIENTS

  • 1/4 teaspoon sage
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon celery seed
  • 1 pinch cayenne (optional)

DIRECTIONS

  • To make remoulade;
  • Place all ingredients into a blend but the mayonnaise and pulse together for 2 minutes pour into bowl and putt mayonnaise. To combining together.
  • Enjoy in refrigerator until ready to serve.
  • To make seafood seasoning.
  • Combine all together in jar, stir keep in tightly covered container.
  • To produce fish sandwich.
  • Preheat oil in sauté pan.
  • Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
  • in 3 apart bowls, place flour mixed with 3 tablespoons seafood seasoning panko and 3 beaten eggs.
  • Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 5 to 6 minutes. Then remove to drain on paper towels.
  • Shatter remoulade sauce on both sides of toasted bread.
  • Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Barbecued Pesto with Baked Fish

INGREDIENTS

  • 1 cup fresh basil leaf
  • 2 garlic cloves
  • 1/2 cup roasted cashews
  • 1/2 cup olive oil
  • 1/4 cup parmesan cheese
  • 1 tablespoon lemon juice
  • 4 salmon steaks or 4 tuna steaks, etc

DIRECTIONS.

  • First of all put basil, garlic and cashews into food processor. While  processing pour oil in a steady stream through the peak until well blended.
  • Put the parmesan and process for 20 seconds.
  • Spread pesto over both sides of fish and wrap securely in a buttered piece of foil.
  • Plot on preheated grill over medium heat for 20 to 25 minutes or until cooked through.

Fried Fish Iraqi Style

INGREDIENTS

  • 4 fresh fish, pieces serving size, skinned
  • 1 teaspoon sea salt
  • 1 teaspoon iraqi curry powder ( recipe#442889)
  • 1 teaspoon ground cumin
  • 1/4 cup all-purpose flour ( to be gluten free see introduction)
  • 1/4 teaspoon sweet paprika
  • canola oil ( I think corn oil is traditionally used, you may use vegetable too, I added some butter to the oil fo)
  • lemon wedge, to serve or
  • sumac, to serve

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Crispy Oven Fried Cod Fish

INGREDIENTS  

  • 1 1/2 cups dry breadcrumbs
  • 1 1/2 cups yellow cornmeal
  • 2 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons lemon pepper ( or use 1 teaspoon black pepper or to taste)
  • 1 1/2 teaspoons garlic powder ( garlic lovers increase to 2 teaspoons if desired)
  • /2 teaspoon cayenne pepper ( more or less if desired)
  • 6 (6 ounce) cod fish fillets ( about 3/4-inch thick)
  • 3 large eggs, slightly beaten
  • 6 -7 tablespoons vegetable oil ( more or less as needed)

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