Tuesday, April 23, 2013

Crispy Creole Fish Sandwiches

While we're on the topic of sandwiches, I thought I'd share another one of our favorites with you.  There's just something about all the toppings that go on a sandwich that makes my little heart go pitter-patter.  I love the crunch of the lettuce, the way all the condiments blend together, and the way the cheese melts over and seals everything in place.  Yes, please, I'll have one now!

This fish sandwich is not for the spice intolerant.  But it can easily be tamed down (or up!).  My kids ate the fish, as is, but without the spicy remoulade.  I appreciate that the spice gives it flavor without having the extra calories and gunk from frying.  I hope you'll agree!

Crispy Creole Fish Sandwich

For the remoulade:

1/2 cup vegannaise (or regular mayo)
2 T. spicy brown mustard
2 T. dill pickle, diced (or relish)
2 T. shallots, finely chopped
1 tsp Sriracha
1 tsp creole/cajun seasoning
juice of 1 lemon

For the fish:

1 egg
1/2 cup milk 
1/2 tsp Sriracha, or your favorite hot sauce
1/2 cup cornmeal
1/2 cup flour
1 T. creole/cajun seasoning
4 large tilapia filets, or other mild white fish
1/3 cup canola oil

For the sandwiches:

8 slices whole wheat bread
1 tomata
Romaine lettuce
Pepperjack cheese, sliced


For the remoulade:  Combine all ingredients in a small bowl and stir to combine.  Cover and refrigerate until ready to use.  Can be made up to 2 days prior.

For the fish:  Add enough canola oil to cover the bottom of a large skillet or saute pan.  Heat over med-high heat until a drop of water sizzles when dropped into the oil.  While the pan heats, mix the egg, milk, and Sriracha in a shallow dish large enough to hold a piece of the fish.  Then add the cornmeal, flour, and creole seasoning to a large zip-top bag.  Shake well to combine.  

Dredge each filet in the egg wash and then add to the zip-top bag.  Shake well to coat each filet.  Add each filet to the hot oil and fry on each side until golden brown, about 4 minutes per side.  Remove to a paper towel-lined plate to blot some of the oil.  Add salt and pepper to taste.  Finally, top with pepperjack cheese so it can start melting.

For the sandwiches:  To assemble the sandwiches, spread one remoulade on 4 slices of the bread.  Top with lettuce, tomato, 1 fish filet with cheese, and the other piece of bread.  

**Linking up with What's Cookin' Wednesday and Whole Foods Wednesday.


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