For this fried fish sandwich opt for a firm white fish such as haddock, cod, or catfish to ensure it holds up to the heat. If you need to fry in batches, keep your fried fish in a warm oven.

Anna Kovel
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place flour in a shallow dish. In another shallow dish whisk together eggs and a pinch of salt. In a third shallow dish combine cornmeal and 1/2 teaspoon salt. Lightly season fish with salt and black pepper. Dip fish into flour, then egg mixture, then cornmeal mixture to coat.

  • In a 12-inch skillet heat oil over medium-high until it sizzles when a few cornmeal crumbs are added (about 350°F). Add fish to skillet, in batches if necessary. Cook 3 minutes on each side or until fish is golden and flakes when tested with a fork. Transfer to paper towels to drain.

  • In a small bowl combine mayonnaise, capers and cayenne pepper. Spread over bread. Top with fish, onion, and additional capers. Makes 4 sandwiches.

Nutrition Facts

546 calories; 26 g total fat; 4 g saturated fat; 15 g polyunsaturated fat; 6 g monounsaturated fat; 191 mg cholesterol; 859 mg sodium. 693 mg potassium; 41 g carbohydrates; 3 g fiber; 2 g sugar; 37 g protein; 0 g trans fatty acid; 742 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 119 mcg folate; 33 mcg vitamin b12; 80 mg calcium; 3 mg iron;