Fish Sandwiches With Jalapeno Slaw
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 632
- Total Fat
- 32 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 103 milligrams
- Sodium
- 948 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 3 grams
- Protein
- 38 grams
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 632
- Total Fat
- 32 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 103 milligrams
- Sodium
- 948 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 3 grams
- Protein
- 38 grams
Ingredients
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
Directions
- 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.
