Crispy Fish or Chicken Sandwich With Spicy Mayonnaise

Submitted by gailanng

"A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 2

ingredients

• vegetable oil (for frying)
• 1⁄2 - 3⁄4 lb fresh tilapia fillets, flounder, perch, any other firm fish or 1/2-3/4 lb boneless chicken breast, chicken note below
• 3⁄4 tablespoon cajun seasoning, plus additional for sprinkling
• 3⁄4 cup all-purpose flour
• 3⁄4 cup panko breadcrumbs
• 1 egg
• 1 tablespoon Dijon mustard
• 1 1⁄2 tablespoons water
• 2 mini baguette, lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)
• 4 slices tomatoes
• 4 green lettuce leaves
• 4 thin slices red onions

• Spicy Mayonnaise

• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 - 1 1⁄2 tablespoon frank's hot sauce or 1 -1 1/2 tablespoon sriracha hot chili sauce
• 1⁄2 teaspoon rice vinegar

directions

1. Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
2. Preheat oil in saute pan.
3. Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
4. In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
5. Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
6. To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
7. NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.

Reviews

[adopt a greyhound]

Totally Awesome recipe. Love this for tilapia to make the sandwich. Didn't make the spicy mayo as I had already made tartar sauce but will next time. Think this will be great with chicken also. Used thin sandwich buns Recipe #458394 WOW! My go to recipe from now on.

 

[breezermom]

Perfect lunch! I didn't just sprinkle cajun seasoning....I made sure my fish had an intimate acquaintice with the spice. Wonderful fish sandwich. Loved the spicy mayo! I used sriracha hot sauce, and real mayo. I did have a bit much and have saved it for future enjoyment. Left out the tomato....after slicing a winter tomato from the store....it looked mushy and yucky....just wouldn't do the sandwich justice. Totally enjoyed with the fish, sauce, lettuce and onion. bun!

 

[LifeIsGood]

Deeeeelishhhh! I loved the hint of spice on the fish from the cajun seasoning (I used blackening seasoning) and the crispiness of the fish. I lightly toasted whole wheat buns which seemed to stand up to the fried fish, spicy mayo, tomatoes, red onions and lettuce very well. I used Vegenaise in place of the mayo and ended up adding more, probably about 4 T total. I used Frank's hot sauce this time and will try it with sriracha next. Thanks!

 

[starlight17_12979236]

I made it with flounder and it was SO GOOOOD. My husband loved it. The fish would have been good by itself, without the bread. Very crispy and just enough spice. Will make again and again!

 

[Chocolatl]

Yum! I made the chicken version, and definitely used the sriracha! I chilled the breaded chicken for about 20 minutes before frying. If any spice wimps want to try this, I recommend increasing the amount of mayo to the other ingredients, but don't leave the sriracha out! It really adds a lot of flavor, not just heat. Thanks for posting!