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Fried Fish Sandwich with Jalapeno Tartar Sauce MARIO BATALI

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A tasty dinner you could whip up in a flash!

ingredients
FRIED FISH SANDWICH WITH JALAPENO TARTAR SAUCE
4 Michigan whitefish fillets (skinless, 5 ounces each)
11/2 cups buttermilk
11/2 cups instant potato buds
4 soft sesame seed buns (toasted)
Vegetable oil (for frying)
Kosher salt and fresh ground black pepper (to taste)
PICKLED JALAPENO AND MUSTARD TARTAR SAUCE:
1/4 cup pickled jalapeno (chopped)
2 tablespoons brown mustard
1/2 cup mayonnaise
2 tablespoons capers (drained)
NAPA CABBAGE SLAW:
3 cups Napa cabbage (core removed, shredded)
1/2 cup cilantro leaves (chopped)
1/2 bunch scallions (thinly sliced on bias)
2 limes (juiced)
1/4 cup olive oil
Kosher salt and fresh ground black pepper (to taste)

directions
Preheat a 12-inch cast iron skillet with 2-inches of vegetable oil over medium heat until 360ºF.
Prepare a dredging station. To the first baking dish or bowl, add the buttermilk and season with salt and pepper. Add the potato flakes in the second baking dish. Dip the fish in the buttermilk, letting the excess drip off. Dredge in the potato buds to coat both sides, shaking off any excess. Place the coated fish in the preheated oil, allow to fry until golden brown on both sides, about 2-3 minutes per side. Remove to a paper towel-lined plate.
For the Pickled Jalapeno and Mustard Tartar Sauce: In a medium bowl, add the jalapenos, brown mustard, capers, and mayonnaise. Using a rubber spatula, mix to combine. Set aside until ready to assemble sandwiches.
For the Napa Cabbage Slaw: In a medium bowl, add the cabbage, cilantro leaves, scallions, lime juice, olive oil. Toss to combine.
To Assemble the Sandwich: Spread the tartar sauce on the bottom half of the bun, place fish on top of the tartar sauce. Top with slaw and the remaining bun.
Tip: Make the cabbage slaw and tartar sauce in advance and keep stored in the refrigerator until ready to serve. If you can’t find Michigan whitefish, use your favorite white fish fillets.

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