Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or haddock)
- 1 cup all-purpose flour
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1 cup buttermilk
- 2 eggs
- 4-6 hoagie rolls
- Vegetable oil, for frying
- Tartar sauce, for serving
- Lettuce, tomato, and onion, for serving
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack
Step-by-step instructions:
1. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2. In another shallow dish, whisk together the buttermilk and eggs.
3. Cut the fish fillets into pieces that will fit on the hoagie rolls.
4. Dip each piece of fish into the flour mixture, then into the buttermilk mixture, and then back into the flour mixture, pressing the coating onto the fish.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Fry the fish in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on a wire rack.
7. Toast the hoagie rolls and spread tartar sauce on both sides.
8. Top each roll with a piece of fried fish, lettuce, tomato, and onion.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
4-6 sandwiches
Nutritional information:
Calories: 520
Fat: 18g
Saturated Fat: 3g
Cholesterol: 135mg
Sodium: 1460mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 6g
Protein: 34g
Substitutions for ingredients:
- Instead of white fish, you can use tilapia, catfish, or any other firm white fish.
- If you don't have buttermilk, you can use regular milk or a mixture of milk and plain yogurt.
- You can use any type of bread for the sandwich, such as a brioche bun or a baguette.
Variations:
- Add some hot sauce or cajun seasoning to the flour mixture for a spicier sandwich.
- Use panko breadcrumbs instead of flour for a crunchier coating.
- Make a slaw with cabbage, carrots, and a vinegar-based dressing to serve on top of the fish.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish 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 wire rack to drain the fried fish instead of paper towels to prevent the coating from getting soggy.
Storage instructions:
The fried fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried fish, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Serve the sandwich on a wooden board or platter with some pickles and potato chips on the side.
Garnishes:
Garnish the sandwich with some chopped fresh parsley or cilantro for a pop of color.
Pairings:
Serve the sandwich with a cold beer or a glass of iced tea.
Suggested side dishes:
- French fries
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the coating is falling off the fish, make sure you are pressing it onto the fish firmly enough.
- If the oil is smoking, it is too hot and you should turn down the heat.
- If the fish is not cooked through, increase the cooking time or cut the pieces smaller.
Food safety advice:
- Use a thermometer to ensure the oil reaches the proper temperature for frying.
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
The Pittsburgh-style fish sandwich is a popular dish in the city of Pittsburgh, Pennsylvania. It typically consists of a fried fish fillet on a hoagie roll with tartar sauce and coleslaw.
Flavor profiles:
The sandwich is crispy, savory, and slightly spicy, with a creamy tartar sauce and crunchy vegetables.
Serving suggestions:
Serve the sandwich with some extra tartar sauce on the side for dipping.
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