Crispy Fish Sandwich
This is the ultimate crispy fish sandwich: arugula, crispy fish with just a little heat, with homemade tartar sauce on a grilled ciabatta bun. Makes your mouth water just thinking about it, right?
4 fresh or frozen tilapia fillets, thawed if frozen
1 tbsp salt
1 tbsp freshly-ground black pepper
1 tbsp garlic powder
1 ½ tbsp cayenne pepper
Cornmeal
Freshly-squeezed lemon juice
Olive oil
4 ea. 3-inch ciabatta buns, split in half
2 ½ quarts peanut, canola, corn, safflower, or soybean oil
1 cup mayonnaise
1 small jalapeño, finely minced
¼ dill pickle, finely chopped
1 cup arugula
Season fish with salt, pepper, garlic powder, and cayenne.
Dredge fish in cornmeal and dip in lemon juice. Dredge again in cornmeal and let sit 2–3 minutes.
2–3 minutes
Heat oil to 350°F. Working carefully, add fish. Fry 2 at a time for three minutes. Drain on a cooling rack set in a sheet pan. Repeat with remaining fish.
Brush cut sides of bun with olive oil. Season with kosher salt and freshly-ground black pepper.
Place cut side down on a grill pan preheated over medium high heat. Cook until marked and toasted.
Combine mayonnaise, jalapeño, and pickle. Spread mixture liberally on cut side of grilled buns. Set aside.
Place a piece of fish on top of half the buns. Top with arugula and then top with another half-bun. Serve warm.