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

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Credit: Blaine Moats

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 26g; cholesterol 191mg; saturated fat 4g; carbohydrates 41g; mono fat 6g; poly fat 15g; insoluble fiber 3g; sugars 2g; protein 37g; vitamin a 742.3IU; vitamin c 6.7mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 8.5mg; vitamin b6 0.6mg; folate 118.5mcg; vitamin b12 33.4mcg; sodium 859mg; potassium 693mg; calcium 80mg; iron 2.9mg.
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