Crispy Flounder Sandwich with Chipotle Coleslaw & Blue Cheese Tartar Sauce
When my husband and I were dating and when we first got married, one of our favorite spots for lunch was a little fish restaurant on the south shore of Long Island with maybe 8 tables, counter seating, and a lot of locals off season. Even though I have never been a big fish fan, this sandwich was always my favorite. They called it The Red Hot & Blue. Their sandwich was fried fluke or flounder, Blue cheese and hot sauce. I thought I would hype it up a little and put a Shari twist on it.
My version has three main components. Chipotle Coleslaw which is the red and has a nice kick, you can prepare a few hours earlier, The Blue cheese tartar sauce is the blue can be made a day or two in advance, and the Fried fish , which should be done on the spot. The hot is the hot sauce that is drizzled over the fish.
So in honor of The 4th of July here is my version of The Red, Hot & Blue!!
Chipotle Coleslaw
Ingredients:
1 chopped chipotle pepper in Adobo sauce
3/4 cup Mayonnaise
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon ground celery seed
salt & pepper
1/2 small red cabbage cut in shreds about 3 cups
1/2 small white cabbage cut in shreds about 3 cups
1/2 red onion sliced thin
1/2 cup shredded carrots optional, I didn't use it for this recipe because I wanted to keep the colors true to red, white & blue
In a bowl that is big enough to prpare the entire coleslaw recipe, mix together the chopped chipotle, mayonnaise, apple cider vinegar, honey, ground celery seed, salt and pepper, to make the dressing.
Cut out the core from the red and white cabbage and cut into manageable shreds. I like when they are not uniformed pieces they look more rusticky.
Slice the half of the red onion thin, and toss in the bowl with the cabbage and dressing.
Blue Cheese Tartar Sauce
Ingredients:
1 cup Mayonnaise
1/4 cup sour cream
1/2 lemon juiced
1/2 cup crumbled Blue cheese
1 teaspoon Dijon mustard
1/4 finely diced red onion
1/4 cup finely diced pickles
salt & pepper
Mix all the Ingredients together to make the
Blue cheese tartar Sauce, Great when made
a day or two ahead and the flavors combine.
Crispy Fried Fish Fillets
You can use any thin white fish fillets, on the east cost summer flounder is fresh and local, also good with fluke.
Ingredients:
8 fish fillets
1 cup panko
1 cup corn flake crumbs
1 Tablespoon garlic powder
1 Tablespoon Ancho Chili powder
1 teaspoon dried parsley flakes
Salt and pepper
2 eggs whisked with salt and pepper
16 slices of rye bread
butter
vegetable oil for frying
Cholula or any Hot sauce
Rinse the fish fillets, and dry well between a few layers of paper towel. Get out all the extra moisture.
In a shallow dish mix together the Panko, corn flake crumbs, garlic powder, ancho chilli powder, parsley flakes, salt & pepper.
In a separate smaller shallow dish whisk together 2 eggs , salt and pepper.
You will have extra of both , but there is nothing worse than having to mix up more bread crumbs in the middle of dredging the fish.
Now the building of the sandwich begins.
Butter one side of each slice of bread.
On a heated griddle place buttered side of bread down.
Smear a layer of the blue cheese tartar sauce.
Place a fish fillet on top of blue cheese tartar sauce and generously drizzle with hot sauce.
Top fish with a nice portion of coleslaw. Some will escape when you are grilling the bread so make sure there is enough.
Top with second slice of rye bread butter side up, so when you flip the sandwich the butter side will be on the grill.
Flip sandwich to grill both sides.
Serve with a side of the blue cheese tartar sauce drizzled with hot sauce.
Dredge each fillet in the egg wash, then the bread crumb mix. Make sure each one is generously coated.
If you have a wrought iron frying pan use that, if not any large frying pan will do.
Heat 1/4" of vegetable oil in the pan. when you drop a few bread crumbs in and they start sizzling you are ready to fry.
Fry till golden brown on each side.
Remove and drain fillets on a few layers of paper towels.
Happy 4 th of July!
Enjoy!!