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Off the Hook Fried Fish Sandwich

There’s something about the tang of remoulade, the satisfying crunch of perfectly fried fish, and the fresh bite of crisp vegetables all nestled in a crusty baguette that just screams summer. My grandfather used to take me fishing down by the pier when I was a kid, and while we rarely caught anything worth keeping, the nearby fish shack always had the most incredible fried fish sandwiches. This recipe, inspired by Aaron McCarty’s Big Daddy’s House, aims to capture that nostalgic taste, upgrading it with fresh herbs and a zesty homemade remoulade that will transport you straight to the coast.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 4
Yield: 4 sandwiches
Dietary Type: Pescatarian

Ingredients

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

Remoulade Sauce

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

Seafood Seasoning

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)

Equipment Needed

Large saute pan
3 shallow bowls or dishes
Whisk
Cutting board
Knife
Paper towels

Instructions

Prepare the Remoulade Sauce: In a blender, combine the hot relish, capers, Dijon mustard, tarragon, fish sauce, black pepper, Worcestershire sauce, lemon juice, and hot sauce. Pulse until well combined, about 1 minute.
Combine Remoulade with Mayonnaise: Pour the blended mixture into a bowl and add the mayonnaise. Mix thoroughly until well combined.
Chill the Remoulade: Cover the bowl and chill the remoulade in the refrigerator until ready to serve. This allows the flavors to meld together.
Prepare the Seafood Seasoning: In a small jar or container, combine the onion powder, pepper, salt, thyme, paprika, sage, rosemary, celery seed, and cayenne (if using). Stir well to combine. Seal the container tightly to preserve freshness.
Heat the Oil: Pour enough olive oil into a large saute pan to reach a depth of about 1/2 inch. Preheat the oil over medium-high heat. You want the oil hot enough to fry the fish quickly without burning it.
Prepare the Fish Fillets: Gently wash the flounder fillets under cold water and pat them completely dry with paper towels. This will help the breading adhere properly and ensure crispy results. Lightly sprinkle both sides of the fillets with additional seafood seasoning.
Set Up the Breading Station: In three separate shallow bowls or dishes, prepare the breading station:
- Bowl 1: Combine the flour with 3 tablespoons of the seafood seasoning. Mix well.
- Bowl 2: Place the panko breadcrumbs (or regular breadcrumbs).
- Bowl 3: Place the beaten eggs.
Bread the Fish: Dredge each flounder fillet in the following order:
- First, coat the fillet completely in the seasoned flour, shaking off any excess.
- Next, dip the floured fillet into the beaten eggs, ensuring it’s fully coated.
- Finally, press the egg-coated fillet into the panko breadcrumbs, making sure the entire surface is covered with breadcrumbs.
Fry the Fish: Carefully add the breaded flounder fillets to the preheated oil in the saute pan. Be careful not to overcrowd the pan; fry the fish in batches if necessary. Fry until golden brown and cooked through, about 4 to 6 minutes per side.
Drain the Fish: Remove the fried fish fillets from the pan and place them on paper towels to drain excess oil.
Assemble the Sandwiches: Spread a generous amount of remoulade sauce on both the top and bottom halves of each toasted baguette (or bread/buns of your choice).
Layer the Ingredients: On the bottom half of each bread piece, layer some of the thinly sliced romaine lettuce. Top with a fried fish fillet, followed by slices of tomato and thinly sliced red onion. Add a little more romaine lettuce on top.
Complete the Sandwiches: Place the top portion of the bread on top of the layered ingredients to complete each sandwich. Repeat with the remaining ingredients to make the rest of the sandwiches.

Expert Tips & Tricks

Crispy Fish Secret: Ensure your oil is hot enough before adding the fish. A thermometer should read around 350°F (175°C). If the oil isn’t hot enough, the fish will absorb too much oil and become soggy.
Flavor Boost: For an extra layer of flavor, try adding a pinch of lemon zest to your seafood seasoning mix.
Make-Ahead Tip: The remoulade sauce can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more.
Breading Variation: For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
Even Cooking: If your fish fillets are uneven in thickness, gently pound the thicker portions with a meat mallet to ensure even cooking.
Prevent Soggy Sandwiches: Toasting the baguette slices will help prevent the remoulade sauce from making the bread soggy.

Serving & Storage Suggestions

Serve the Off the Hook Fried Fish Sandwiches immediately after assembling for the best flavor and texture. These sandwiches are delicious on their own or paired with a side of coleslaw, french fries, or a fresh salad.

Storage: Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days. The bread and vegetables are best consumed fresh and not stored.

Reheating: To reheat the fish, preheat your oven to 350°F (175°C) and bake for about 10-15 minutes, or until heated through and crispy. You can also reheat in an air fryer for a similar result. Reheating in a microwave is not recommended, as it will make the fish soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1415.3 kcal	N/A
Calories from Fat	427 g	30%
Total Fat	47.5 g	73%
Saturated Fat	8.3 g	41%
Cholesterol	290.2 mg	96%
Sodium	4246.4 mg	176%
Total Carbohydrate	183.1 g	61%
Dietary Fiber	37 g	147%
Sugars	36.4 g	145%
Protein	77 g	154%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free flour and gluten-free breadcrumbs for a gluten-free version.
Spicier Remoulade: Add more hot sauce or a pinch of cayenne pepper to the remoulade for a spicier kick.
Different Fish: Substitute flounder with cod, haddock, or tilapia.
Vegetarian Option: Use thick slices of halloumi cheese, breaded and fried in the same manner as the fish, for a vegetarian alternative.
Herb Variations: Experiment with different herbs in the seafood seasoning, such as dill or parsley.
Bread Options: Use brioche buns, sourdough rolls, or even toasted white bread instead of a baguette.
Lighter Version: Bake the fish instead of frying it for a healthier option. Coat the fish with cooking spray before baking.

FAQs (Frequently Asked Questions)

Q: Can I use dried tarragon instead of fresh in the remoulade sauce?
A: Yes, you can substitute dried tarragon for fresh. Use about 1/4 teaspoon of dried tarragon for every 2 teaspoons of fresh.

Q: How do I know when the fish is cooked through?
A: The fish is cooked when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Q: Can I make the seafood seasoning in advance?
A: Absolutely! In fact, making the seafood seasoning ahead of time allows the flavors to meld together, resulting in a more flavorful seasoning. Store it in an airtight container.

Q: What kind of hot relish should I use?
A: Amish or Indian hot relish both work well in this recipe, adding a unique sweet and spicy flavor to the remoulade. You can find them at specialty stores or online. If you can’t find either, a spicy pickle relish can be substituted.

Q: Can I freeze the fried fish?
A: While you can freeze fried fish, it’s best enjoyed fresh. Freezing can affect the texture, making it less crispy. If you do freeze it, wrap it tightly in plastic wrap and then in foil, and reheat it in the oven or air fryer for best results.

Final Thoughts

This Off the Hook Fried Fish Sandwich is more than just a meal; it’s a taste of summer, a memory of coastal breezes, and a celebration of fresh, flavorful ingredients. Don’t be afraid to experiment with different types of fish or herbs to create your own signature version. So gather your ingredients, heat up the oil, and get ready to create a sandwich that will have everyone hooked! Share your creations and variations with me – I’d love to see your take on this classic.

Off the Hook Fried Fish Sandwich Recipe