RCI-SF.001.0029.001
Crispy Fish Sandwich
This is the ultimate crispy fish sandwich: arugula, crispy fish with just a little heat, with homema
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- fresh or frozen tilapia fillets4 unitthawed if frozen
- (3 inch) ciabatta buns4 unitsplit in half
- Cornmeal1 unit
- Freshly squeezed lemon juice1 unit
- tbs cayenne pepper1 1/2 unit
- peanut2 1/2 quartscanola, corn, safflower, or soybean oil
- mayonnaise1 cup
- jalapeño1 smallfinely minced
- dill pickle1/4 unitfinely chopped
- tbs garlic powder1 unit
- arugula lettuce1 cup
- tbs salt1 unit
- tbs freshly ground black pepper1 unit
- Olive oil1 unit
Method
1
Season fish with salt, pepper, garlic, and cayenne.
2
Dredge fish in cornmeal and dip in lemon juice. Dredge again in cornmeal and let sit 2-3 minutes.
3
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.
4
Brush cut sides of bun with olive oil. Season with kosher salt and freshly ground black pepper.
5
Place cut side down on a grill pan preheated over medium high heat. Cook until marked and toasted.
6
Combine remaining ingredients except lettuce. Spread mixture liberally on cut side of grilled buns. Set aside.
7
Place a piece of fish on top of half the buns. Top with arugula and then top with another half-bun. Serve warm.