Fish Sandwich Recipe

Name: Klein / Harris FISH SANDWICH Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces white fish fillets (e.g., cod or tilapia); 1 cup all-purpose flour; 1 cup cornmeal; 1 large egg; 1 cup milk; 1 tsp salt; 1 tsp black pepper; 2 cups vegetable oil; 4 pieces sandwich buns; 2 cups shredded lettuce; 1 cup tomato jam; 1 cup mayonnaise; 1 medium jalapeño pepper; 1 clove garlic clove; 1 tbs lemon juice; to taste salt

Inspired by Klein / Harris

Time30m

Serves4

jalapeño aioli, shredded lettuce, tomato jam

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Ingredients

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For the Fish Sandwich

4 pieces white fish fillets (e.g., cod or tilapia)

1 cup 00 bread flour

1 cup Cornmeal

1 large Egg

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Tuscany sunflower oil

4 pieces sandwich buns

2 cups shredded lettuce

1 cup tomato jam

For the Jalapeño Aioli

1 cup Mayonnaise

1 medium jalapeño pepper

1 clove Garlic clove

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Method

For the Jalapeño Aioli

Prepare the Jalapeño Aioli

In a blender, combine mayonnaise, jalapeño, garlic, lemon juice, and salt. Blend until smooth. Adjust salt to taste. Set aside.

For the Fish Sandwich

Prepare the Fish

In a bowl, whisk together flour, cornmeal, salt, and pepper. In another bowl, beat the egg with milk. Dip each fish fillet into the egg mixture, then dredge in the flour mixture until thoroughly coated.

Fry the Fish

Heat vegetable oil in a large skillet over medium heat. Once hot, add fish fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Assemble the Sandwich

Toast the sandwich buns lightly. Spread a generous amount of jalapeño aioli on the bottom half of each bun. Place the fried fish fillet on top, followed by shredded lettuce and a spoonful of tomato jam. Top with the other half of the bun and serve immediately.