Fish Sandwiches with Jalapeno Slaw

Brandy Bender

By
@MisDisturbed19

Amazing!


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Rating:
★★★☆☆ 2 votes
Comments:
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

Step-By-Step

1Put 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.

2Combine 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.

3Toss the lettuce with the jalapeno dressing and season with salt, pepper, and more pickling juice. Divide the fish and slaw among the rolls.