Fried Fish Sandwich With Pepper Slaw Recipes

FISH SANDWICHES WITH JALAPENO SLAW

Steps:

• 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.

JIMMY'S FRIED FISH SANDWICH

Steps:

• For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper. Pulse the crackers to a powder in a food processor; spread out on a plate. On a separate plate, spread the panko and sprinkle with salt and pepper. Dip the fish pieces first in the egg, then in the crackers, back into the egg and, finally, into the panko. As you finish with each piece, place the breaded fish on a wire rack set into a baking sheet. Wrap tightly in plastic wrap and refrigerate for 4 to 5 hours.
• Add 2 to 3 inches of peanut oil to a large, heavy pot set over medium-high heat. Heat the oil to 350 degrees F. In batches, fry the fish until cooked through and golden, about 4 minutes. Drain the fish on a wire rack and season with salt.
• For the garlic butter bread: Mix together the butter, garlic, salt and pepper until well blended; butter the insides of potato buns with the mixture. Toast the buns until golden.
• Set the fried fish in a roasting pan and top each piece with a slice of American cheese. Run under the broiler for 30 to 40 seconds, just until the cheese has melted.
• To assemble, smear the insides of the buns with some Tartar Slaw, and add the fish. Serve with extra slaw on the side.
• Grate the onion and pickles on a box grater. Transfer to a strainer and squeeze out excess moisture. Combine the grated onions and pickles in a large mixing bowl with the mayonnaise, mustard and cayenne. Mix well and season with salt and pepper. Refrigerate, covered, until ready to use.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.