Difference between revisions of "Crispy Fish Sandwich"
RealRecipes (talk | contribs) m (moved Cookbook:Crispy Fish Sandwich to Crispy Fish Sandwich: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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== Ingredients == | == Ingredients == | ||
* 4 fresh or frozen tilapia fillets, thawed if frozen | * 4 fresh or frozen tilapia fillets, thawed if frozen | ||
| − | * 4 (3 inch) [[ | + | * 4 (3 inch) [[ciabatta|ciabatta]] buns, split in half |
| − | * [[ | + | * [[Cornmeal|Cornmeal]] |
| − | * Freshly squeezed [[ | + | * Freshly squeezed [[Lemon Juice|lemon juice]] |
| − | * 1 1/2 tbs [[ | + | * 1 1/2 tbs [[cayenne pepper|cayenne pepper]] |
| − | * 2 1/2 quarts [[ | + | * 2 1/2 quarts [[Peanut Oil|peanut]], canola, corn, safflower, or soybean oil |
| − | * 1 cup [[ | + | * 1 cup [[mayonnaise|mayonnaise]] |
| − | * 1 small [[ | + | * 1 small [[jalapeño|jalapeño]], finely minced |
| − | * 1/4 dill [[ | + | * 1/4 dill [[pickle|pickle]], finely chopped |
| − | * 1 tbs [[ | + | * 1 tbs [[Garlic Powder|garlic powder]] |
| − | * 1 cup [[ | + | * 1 cup [[arugula|arugula lettuce]] |
| − | * 1 tbs [[ | + | * 1 tbs [[salt|salt]] |
| − | * 1 tbs freshly ground [[ | + | * 1 tbs freshly ground [[black pepper|black pepper]] |
| − | * [[ | + | * [[Olive oil|Olive oil]] |
== Procedure == | == Procedure == | ||
Revision as of 17:50, 5 April 2012
This is the ultimate crispy fish sandwich: arugula, crispy fish with just a little heat, with homemade tartar sauce on a grilled ciabatta bun. Makes your mouth water just thinking about it, right?
Ingredients
- 4 fresh or frozen tilapia fillets, thawed if frozen
- 4 (3 inch) ciabatta buns, split in half
- Cornmeal
- Freshly squeezed lemon juice
- 1 1/2 tbs cayenne pepper
- 2 1/2 quarts peanut, canola, corn, safflower, or soybean oil
- 1 cup mayonnaise
- 1 small jalapeño, finely minced
- 1/4 dill pickle, finely chopped
- 1 tbs garlic powder
- 1 cup arugula lettuce
- 1 tbs salt
- 1 tbs freshly ground black pepper
- Olive oil
Procedure
- Season fish with salt, pepper, garlic, and cayenne.
- Dredge fish in cornmeal and dip in lemon juice. Dredge again in cornmeal and let sit 2-3 minutes.
- Heat oil to 350 degrees. Working carefully, insert fish. Fry 2 at a time for three minutes. Drain on a cooling rack set in a sheet pan. Repeat with remaining fish.
- Brush cut sides of bun with olive oil. Season with kosher salt and freshly ground black pepper.
- Place cut side down on a grill pan preheated over medium high heat. Cook until marked and toasted.
- Combine remaining ingredients except lettuce. Spread mixture liberally on cut side of grilled buns. Set aside.
- Place a piece of fish on top of half the buns. Top with arugula and then top with another half-bun. Serve warm.
