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.