Recipe courtesy of Bobby Flay
Episode: Surf and Turf
Total:
2 hr 50 min
Active:
1 hr 20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Fra Diavolo Mayonnaise:
Quick-Pickled Fresno Chiles:
Basil Slaw:
Fish:

Directions

Special equipment: a deep-fry thermometer and deep fryer or Dutch oven

For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.

While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.

Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes.

Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes.

Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours.

For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.)

For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer.

Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper.

Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess.

Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos.

IDEAS YOU'LL LOVE

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Fish Tacos

Recipe courtesy of Bobby Flay

Pulled Pork Sandwiches

Recipe courtesy of Bobby Flay

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Halibut Fish Tacos with Guacamole Sauce

Recipe courtesy of Rachael Ray

Caesar Club Sandwich

Recipe courtesy of Ina Garten

Cucumber-Butter Tea Sandwich

Recipe courtesy of Food Network Kitchen

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking