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fish sandwiches with jalapeno slaw

(2 ratings)
MisDisturbed19 avatar
Recipe by
Brandy Bender
@MisDisturbed19
Darrington, WA

Amazing!

(2 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 10 Min

Ingredients For fish sandwiches with jalapeno slaw

  • 1 c
    milk
  • kosher salt and black pepper
  • 4
    tilapia fillets, 5 to 6 ounces
  • 1 c
    stone ground cornmeal
  • 2
    scallions, thinly sliced
  • 1/4 c
    mayonnaise
  • 2 Tbsp
    whole-grain mustard
  • 2 Tbsp
    pickled jalapenos
  • 1 Tbsp
    juice from can pickled jalapenos
  • vegetable or peanut oil, for frying
  • 3 c
    iceberg lettuce, thinly sliced (about 1/2 small head)
  • 4
    soft hoagie rolls, split and toasted

How To Make fish sandwiches with jalapeno slaw

  • 1
    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.
  • 2
    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. 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.
  • 3
    Toss the lettuce with the jalapeno dressing and season with salt, pepper, and more pickling juice. Divide the fish and slaw among the rolls.
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