| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 5 sandwiches |
Ingredients
- Vegetable oil, for frying
- 2 pounds thin white fish fillets (catfish, flounder, etc.)
- Kosher salt and freshly ground black pepper
- 1 cup milk
- 2 large eggs
- 4 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon plus a pinch garlic powder
- 1 teaspoon plus a pinch paprika
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon honey
- 5 hoagie rolls, buttered and toasted
- Tartar sauce, for serving
- Shredded iceberg lettuce, for topping
- Sliced tomato, for topping
- Pickles, for serving
Instructions
- For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
- In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
- In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
- In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
- For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 296 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 51 mg |
| Sodium | 327 mg |
| Serving Size | 1 of 18 servings |
| Calories | 296 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 51 mg |
| Sodium | 327 mg |
Reviews
Perfect every time. I use half flour and half corn meal for extra crunch.
Loved it, will make again!
The directions in this written recipe are different than what I saw on the show where Katie first dipped the fish in the flour, then egg mixture and back in the flour again. I am not sure which instructions to follow.
This was so easy and tasty! It was fairly quick to put together, too. The most time consuming part was waiting for the oil to come to temp.
The sandwich was delicious. I was worried about the amount of heat, but it turned out not even near as hot as I thought. My husband loved it, and is definitely a keeper.
Made this last night – but we didn’t eat it like a sandwich. We used the breading on fish, chicken, and zucchini. ALL three turned out amazing! The sweet/heat balance was just right. For all the hot sauce and cayenne pepper, it wasn’t overwhelmingly hot. That bit of honey really balanced it out. And that sauce – poured it over everything, it was amazing! We may experiment next time using it as a sauce for wings.
… I imagine that, as a sandwich, it WOULD dull down the flavors. Adding the bread and veggies may distract from the amazingness we tasted last night.
… I imagine that, as a sandwich, it WOULD dull down the flavors. Adding the bread and veggies may distract from the amazingness we tasted last night.
This fish sandwich looked so great when we watched the episode; however, when we executed it in our kitchen, the flavors weren’t very apparent. The spicy & sweet combo was quite dull actually. Our homemade tartar sauce ended up having more appeal than anything else.