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.




  • 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, (4 g saturated fat, 15 g polyunsaturated fat, 6 g monounsaturated fat), 191 mg cholesterol, 859 mg sodium, 41 g carbohydrates, 3 g fiber, 2 g sugar, 37 g protein.