Ingredients with Measurements:
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 cup milk
- 1 egg
- Vegetable oil for frying
- 4 hamburger buns
- Lettuce
- Tomato
- Tartar sauce
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. In another shallow dish, whisk together the milk and egg.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F.
4. Dip each fish fillet in the milk mixture, then coat in the flour mixture, shaking off any excess.
5. Carefully place the fish fillets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
6. Use tongs to remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
7. Toast the hamburger buns.
8. Assemble the sandwiches by spreading tartar sauce on the bottom bun, adding lettuce and tomato, then placing a fried fish fillet on top. Top with the other half of the bun.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Protein: 25g
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g
Sodium: 1100mg
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of flour for a crunchier coating.
- Any type of white fish can be used.
- Instead of tartar sauce, try using mayo mixed with lemon juice and dill.
Variations:
- Add a slice of cheese to the sandwich.
- Use a different type of sauce, such as aioli or remoulade.
- Serve the fish fillets on a bed of coleslaw instead of in a sandwich.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Don't overcrowd the fryer or pot, as this will lower the temperature of the oil and result in soggy fish.
- Use a slotted spoon or tongs to carefully flip the fish fillets in the oil.
Storage instructions:
Fried fish sandwiches are best served fresh and hot, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sandwich in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side of fries and a pickle spear.
Garnishes:
Garnish with a lemon wedge or fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the coating is not sticking to the fish, make sure the fish is dry before dipping it in the milk mixture.
- If the coating is falling off in the fryer, make sure the oil is hot enough and the fish is not overcrowded.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fried fish sandwiches are a popular dish in many coastal regions, including the southern United States and the United Kingdom.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve with a side of fries and a cold drink for a classic fish and chips meal.
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