Prep 15 mins
Cook 16 mins
I adapted this delicious sandwich from Aaron McCarty who hosts Big Daddy's House on Food Network, and made a few changes to make it mine. I have given a recipe for seafood seasoning. Feel free to make your own or use storebought.
- olive oil, for frying
- 2 1⁄2 lbs fresh flounder fillets (or other white fish)
- 3 tablespoons seafood seasoning, plus more for sprinkling (recipe below)
- 2 cups all-purpose flour
- 2 cups panko breadcrumbs (or regular breadcrumbs)
- 3 eggs, beaten
- 1 large French baguette, cut into 4 servings (or use bread of choice or buns)
- 12 tomatoes, slices
- 8 romaine leaves, sliced thin (chiffonade)
- 1 small red onion, sliced thin
- 1 teaspoon hot relish (Amish or Indian)
- 2 tablespoons capers
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh tarragon leaves (or 1/4 tsp. dried)
- 1⁄2 teaspoon fish sauce
- fresh ground black pepper
- 2 teaspoons Worcestershire sauce
- 1⁄2 lemon, juice of
- 1 teaspoon hot sauce
- 1 1⁄2 cups mayonnaise
- 1 tablespoon onion powder
- 3⁄4 teaspoon pepper
- 1 tablespoon salt
- 1 tablespoon thyme
- 2 teaspoons paprika
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon celery seed
- 1 pinch cayenne (optional)
- To make Remoulade:.
- Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together.
- Chill in refrigerator until ready to serve.
- To make seafood seasoning:.
- Mix all together in jar, stir. Keep in tightly covered container.
- To make fish sandwich:.
- Preheat oil in saute pan.
- Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
- In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
- Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to drain on paper towels.
- Spread remoulade sauce on both sides of toasted bread.
- Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.
Fabulous fish! I'm afraid I filleted my own fish, so it was a bit thick. And with the cut baguette....lets just say I couldn't get my mouth around it. So I made mine an open-faced sandwich and enjoyed this soooo much! Made for Holiday tag game. Thanks for sharing!
I love Big Daddy and the additions to his recipe makes this so great. Used fresh cod makes the best tasting fish sandwich ever.
Just used the seasoning recipe for my fried flounder- didn't make the sandwich. I cut back on the salt as I am trying to cut back, but not a good choice with this recipe. I used frozen flounder which were very thin, so these fried up very fast.