Fish Sandwiches with Jalapeno Slaw

Brandy Bender

By
@MisDisturbed19

Amazing!


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Serves:

4

Prep:

25 Min

Cook:

10 Min

Ingredients

1 c
milk
kosher salt and black pepper
4
tilapia fillets, 5 to 6 ounces
1 c
stone ground cornmeal
2
scallions, thinly sliced
1/4 c
mayonnaise
2 Tbsp
whole-grain mustard
2 Tbsp
pickled jalapenos
1 Tbsp
juice from can pickled jalapenos
vegetable or peanut oil, for frying
3 c
iceberg lettuce, thinly sliced (about 1/2 small head)
4
soft hoagie rolls, split and toasted

Directions Step-By-Step

1
Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
2
Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
3
Toss the lettuce with the jalapeno dressing and season with salt, pepper, and more pickling juice. Divide the fish and slaw among the rolls.