Fish Sandwiches With Jalapeno Slaw

Total Time:
35 min
20 min
15 min

4 servings

  • 1 cup milk
  • Kosher salt and freshly ground pepper
  • 4 5 -to-6-ounce tilapia fillets
  • 1 cup stone-ground cornmeal
  • 2 scallions, thinly sliced
  • 1/4 cup mayonnaise
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can
  • Vegetable or peanut oil, for frying
  • 3 cups thinly sliced iceberg lettuce (about 1/2 small head)
  • 4 soft hoagie rolls, split and toasted
  • 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.

  • 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 F. 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.

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

  • Per serving: Calories 632; Fat 32 g (Saturated 6 g); Cholesterol 103 mg; Sodium 948 mg; Carbohydrate 48 g; Fiber 3 g; Protein 38 g

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