fried fish sandwiches

Name: FRIED FISH SANDWICHES
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Southern
Ingredients: STEP 1: FRYING THE FISH; 1 1/2 to 2 cup(s) vegetable oil; 1 cup(s) plain yellow cornmeal; 1 tablespoon(s) salt; 1/2 cup(s) prepared yellow mustard; 6 medium raw fish fillets, your choice of white type; STEP 2: ASSEMBLE THE SANDWICH (INGREDIENTS PER EACH); 2 slice(s) sour dough bread (we use local amish made); 1 1/2 to 2 tablespoon(s) tartar sauce (your favorite); 1 to 2 - leafy green lettuce leaves; 1 slice(s) american cheese; - fresh parsley and/or lemon wedges for garnish, optional

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

I love to make this yummy sandwich with my dad's mustard and cornmeal coated fried fish, local Amish sourdough bread, local leafy green lettuce, good ol' American cheese and plenty of my favorite tartar sauce. Pretty simple, pretty darn good!

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yield 6 serving(s)

prep time 30 Min

cook time 10 Min

method Pan Fry

Ingredients For fried fish sandwiches

STEP 1: FRYING THE FISH
1 1/2 to 2 c

vegetable oil
1 c

plain yellow cornmeal
1 Tbsp

salt
1/2 c

prepared yellow mustard
6 md

raw fish fillets, your choice of white type
STEP 2: ASSEMBLE THE SANDWICH (INGREDIENTS PER EACH)
2 slice

sour dough bread (we use local amish made)
1 1/2 to 2 Tbsp

tartar sauce (your favorite)
1 to 2

leafy green lettuce leaves
1 slice

american cheese
fresh parsley and/or lemon wedges for garnish, optional

How To Make fried fish sandwiches

1
Gather ingredients and thaw fish, if using frozen. (Note: In my opinion, fresh caught, local large mouth bass, small mouth bass, walleye and catfish are the best.)

2
Pour oil into large skillet (I like cast iron or non-stick.)
3
Pour cornmeal and salt into plastic food bag; close opening & shake to mix.
4
Pour yellow mustard into shallow dish or pan that is at least the size of the fillets.
5
One at a time, dip fish into mustard, coating both sides lightly; drop fish into bag with cornmeal & shake bag to coat filet with cornmeal; leave fish in bag.
6
Repeat with remaining fillets, leaving all the fillets in the meal.
7
Place skillet with oil over medium-high heat; when oil is hot (almost "shimmering," but NOT smoking) carefully add as many fillets as will fit without touching.
8
Fry about 2 1/2 minutes, until light golden brown; carefully turn fillet over and fry on other side about 2 to 3 minutes, until golden brown and fish flakes easily; remove cooked fillets to paper towel.
9
(Note: A long fish turner/spatula is the best utensil/tool for turning fish. If fish turner is not available, use two egg turners. Photo of Dad's, which I still use.)
10
Repeat frying until all fillets are cooked.
11
For each sandwich: Spread one tablespoon tartar sauce on each slice of bread; add lettuce leaves to one of the slices; place one slice of American cheese on the lettuce.
12
Place one fried fish fillet on top of the cheese; invert remaining slice of bread with tartar sauce and place on fish.
13
Serve warm. Cover and refrigerate leftovers.
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