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Crispy Fish Sandwich
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
- tilapia fillet, fresh or frozen; thaw if frozen4
- salt1 tbsp
- black pepper, freshly ground1 tbsp
- garlic powder1 tbsp
- cayenne pepper1 1/2 tbsp
- cornmeal
- lemon juice, freshly squeezed
- olive oil
- ciabatta bun, 3-inch; split in half4
- peanut, canola, corn, safflower, or soybean oil, or canola, corn, safflower, or soybean oil2 1/2 qt
- mayonnaise1 cup
- jalapeño, small; finely minced1
- dill pickles, finely chopped1/4
- rocket1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.