Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam

Crispy Fish Sandwich with roasted tomato, peach and nectarine jam

Published in Carolina Country Magazine September 2019

Tired of tomatoes yet?  Finding new ways to enjoy them as we harvest the last ones of this season can be a challenge. But here is a great way to pair them with the last summer peaches too… in this sweet ‘n hot jam!  

You can enjoy this over cream cheese or pork chops and chicken. We like it spooned over spicy fried fish, like on these fresh North Carolina flounder sandwiches.  Slice and add other garden goodies like crunchy cucumbers and raw peppers for some crunch… along with fresh cilantro and even bacon!  It stores well in your fridge for a few weeks, your freezer for a few months …but you can also can and process to put on your pantry shelves!

I hope you will give this a try and hop over to my facebook community and share your pictures and how you used this jam!

Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam

Roasting tomatoes with peaches and nectarines cooks out their moisture, leaving pure, concentrated fruit goodness. The diced peppers add a nice bite, along with a little heat. Spoon this jam over fish, chops or chicken! Or serve over cream cheese as an appetizer.
Course: Appetizer, Condiments, Main Course, Snack
Cuisine: American, Farmers Market, Garden Goodies, Southern, Summer Food
Author: Wendy Perry


Crispy Fish

  • frying oil
  • 1 ½ lbs. flounder fillets, cut into 1/2" strips (I used NC Fresh Catch flounder)
  • 1 egg
  • 1 ½ cups ice water
  • 1 cup corn mesa flour
  • 1 tablespoon Old Bay Seasoning


  • 1 lb. cherry tomatoes, halved
  • 4 nectarines, pitted and diced
  • 2 large peaches, peeled, pitted and diced

  • 1 medium sweet onion, chopped
  • 3 tablespoons olive oil, or oil of choice
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 large colored bell pepper, seeded and diced
  • 1-2 jalapeno peppers, seeded and diced
  • ¼ cup honey or sugar


  • For fish, heat ½-inch deep oil to 350 degrees in fryer. Beat egg into ice water. Whisk in flours and seasonings. Dip fish into batter, let excess drip off, and fry until golden brown, about 2–3 minutes.Drain.

  • Stack on buttered and toasted sourdough or buns with favorite toppings and drizzle with jam.

  • For jam, preheat oven to 425 degrees.

  • Toss tomatoes, fruits and onion in a large bowl with oil, salt and pepper. Spread onto large, foil-lined baking pan.

  • Roast about 30 minutes, tossing every 10 minutes, until beginning to caramelize. Remove to large bowl and mash into jam, leaving a bit chunky.

  • Fold in peppers and honey. Add seasonings or sweetener to taste. Chill well.

  • Will keep in a refrigerator for up to two weeks, or up to three months in a freezer.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Related Post:

image of fall fruitcake

Fall Fruitcake

Some things just “are” fall. Like apples. And pears. And spices like cinnamon, nutmeg, allspice and others. And this cake! Now I confess, I’m not a “pumpkin spice” gal and

Read More »

Farmers’ Market Spicy Seafood Chowder Base

This Manhattan-style chowder base is chock full of tomatoes, summer vegetables and herbs — keep it on hand for fast, fresh fish or seafood chowder. Freeze in quarts and then add any combination of oysters, shrimp, crab, clams, scallops or fish at serving time. We topped ours with crispy fried oysters.

Read More »
Scroll to Top

Table Scraps Newsletter Subscription