Fish Sandwich

Mayonnaise spiked with Granny Smith apple and jarred horseradish is the secret to these fantastic salmon sandwiches.

Turks call these sandwiches balik ekmek and make them with grilled fish--like mackerel--from the Bosphorus. For his version, Mehmet Gurs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.

Chopped fresh cod is mixed with lots of seasonings and aromatics and formed into a sausage shape before grilling for a supertasty take on the Middle Eastern classic skewered meat patties.

Jay Foster of San Francisco's Farmerbrown's Little Skillet does brisk business in these fried-fish sandwiches at Outside Lands music festival.

Grilling the fish and making a sauce with fat-free fromage blanc (a fresh, spoonable cheese) keeps the calorie count down in this variation on the classic fried fish-shack sandwich. While any white fish will work well here, catfish is a sustainable choice and a great source of vitamin B12.

These fantastic sandwiches--filled with moist, sweetly glazed catfish, a spicy sambal mayonnaise, crunchy cucumbers and cilantro--are usually made with marinated catfish and garlic butter.

Some of the freshest catfish in the Delta is sold from right out of the backs of pickup trucks.

A fast and easy-prep chipotle mayo gives this crispy fish sandwich a flavor boost.

Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.

"These should look much too big to eat with your bare hands," says Alex Aguilera about his crispy fish sandwiches.