- Rachael Ray - https://www.rachaelray.com -

Fishwiches (Version 2)

Rach prepares her at-home version of her favorite summer fish sandwich. She and hubby, John, also enjoy this sandwich, called the Fish Point, at The Algonquin Restaurant on Lake George in her hometown.


For the slaw:

For the fishwiches:


For the slaw, combine the dressing ingredients together and toss with lettuce or cabbage. Chill until ready to serve.

Heat the oil over medium to medium-high heat in a large skillet [1]. Season the flour with salt, pepper, garlic and Old Bay. Beat the eggs with Tabasco and lemon juice.

Melt 2 tablespoons butter into the oil. When it foams, swirl it around the pan [1]. Coat the fish in the flour, then the eggs, then add to the pan [1], two at a time. Sauté the fish until golden, 2-3 minutes on each side.

Lightly butter and griddle the rolls.

Serve the fish on rolls with a little slaw on top and salt-and-vinegar chips alongside.