Recipe Git v1

Crispy Fish Sandwich

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Lunch, Drink, Fried

Tags: deep fried, medium difficulty, recipes for sandwiches, recipes using arugula, recipes using cayenne, recipes using cornmeal, recipes using jalapeño chile, recipes using lemon juice, recipes using mayonnaise, recipes using tilapia, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Fish_Sandwich)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACrispy%20Fish%20Sandwich&oldid=4533587

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

4 fresh or frozen tilapia fillets, thawed if frozen
1 tbsp salt
1 tbsp freshly-ground black pepper
1 tbsp garlic powder
1 ½ tbsp cayenne pepper
Cornmeal
Freshly-squeezed lemon juice
Olive oil
4 ea. 3-inch ciabatta buns, split in half
2 ½ quarts peanut, canola, corn, safflower, or soybean oil
1 cup mayonnaise
1 small jalapeño, finely minced
¼ dill pickle, finely chopped
1 cup arugula

Directions

Season fish with salt, pepper, garlic powder, 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°F. Working carefully, add 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 mayonnaise, jalapeño, and pickle. 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.