Crispy Flounder Sandwiches
Crispy panko breaded flounder piled onto bread with shredded iceberg lettuce, tangy dill mayo, bread and butter pickles, pickled red onions, and crunchy potato chips.
Yield: 4 sandwiches
Prep Time: 20 minutes
Cook Time: 10 minutes
Special Equipment: Large skillet
Ingredients
1 small red onion, thinly sliced into rounds
4 oz bread and butter pickles
½ cup pickle brine
¾ cup mayonnaise
⅓ cup chopped fresh dill
2 tsp hot sauce
1 tsp freshly ground black pepper
2 tsp fresh lemon juice
1 Tbsp kosher salt, divided
2 large eggs, lightly beaten
1½ cups panko breadcrumbs
½ cup all purpose flour
2 flounder fillets, about ⅔ lb total, cut in half crosswise on a diagonal
⅔ cup vegetable oil
3 cups shredded iceberg lettuce
8 slices bread
1 cup potato chips, plus more for serving
Lemon wedges, for serving
Directions
Combine the sliced red onion, bread and butter pickles, and pickle brine in a small bowl. Set aside.
In another small bowl, combine the mayonnaise, dill, hot sauce, black pepper, lemon juice, and ½ tsp kosher salt. Set aside.
Place the beaten eggs, panko breadcrumbs, and flour in three separate shallow bowls. Season each piece of flounder with ½ tsp kosher salt.
Dredge each piece of flounder in the flour, shaking off the excess. Dip into the beaten egg, then coat thoroughly with panko, gently pressing the breadcrumbs onto the fish.
Heat the vegetable oil in a large skillet over medium heat. Fry the flounder for 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a paper towel lined plate and season with the remaining ½ tsp kosher salt.
Spread a heaping tablespoon of the mayo mixture onto one side of each slice of bread.
Top four slices of bread with about ¾ cup shredded lettuce, one crispy flounder fillet, a small handful of potato chips, and about ¼ cup of the pickled onion mixture.
Top with the remaining bread, mayo side down, and gently press the sandwiches to slightly crush the potato chips.
Serve with lemon wedges and extra potato chips on the side.
