Crispy Fish Sandwich
Photo: Evan-Amos, Public domain
This is a fried tilapia sandwich with a spicy cornmeal crust and a jalapeño tartar sauce. The double dredge, with a quick dip in lemon juice between coats, gives the fish a sturdy crunch that holds up against a bun. Cayenne and garlic powder season the fillet itself, while minced jalapeño and pickle in the mayonnaise add heat and sharpness. Grilled ciabatta and peppery arugula keep each bite from going heavy.
Instructions
Season the tilapia fillets all over with the salt, black pepper, garlic powder, and cayenne.
Coat each fillet in cornmeal, dip it in lemon juice, then coat it in cornmeal a second time. Let the fish sit for 2 to 3 minutes so the coating settles.
Heat the frying oil to 350°F. Carefully lower in two fillets and fry for three minutes, then lift them onto a cooling rack set over a sheet pan. Fry the remaining fillets the same way.
Brush the cut sides of the ciabatta buns with olive oil and season them with kosher salt and freshly-ground black pepper.
Place the buns cut side down on a grill pan preheated over medium high heat. Cook until they are toasted and carry grill marks.
Stir together the mayonnaise, minced jalapeño, and chopped pickle. Spread this tartar sauce generously over the cut sides of the grilled buns.
Set a piece of fish on the bottom half of each bun, add a handful of arugula, and close with the top half. Serve warm.
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