| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup milk
- Kosher salt and freshly ground pepper
- 4 5-to-6-ounce tilapia fillets
- 1 cup stone-ground cornmeal
- 2 scallions, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons whole-grain mustard
- 2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can
- Vegetable or peanut oil, for frying
- 3 cups thinly sliced iceberg lettuce (about 1/2 small head)
- 4 soft hoagie rolls, split and toasted
Instructions
- 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.
Nutrition Facts
| Calories | 632 |
| Total Fat | 32 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 103 milligrams |
| Sodium | 948 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 3 grams |
| Protein | 38 grams |
Reviews
This is Wonderful! Granted I chickened out and ‘lightly’ fried in olive oil (I’m far too klutzy for a vat of hot oil), but it was lovely regardless! Will make again!
Oh my gosh! This recipe is restaurant-worthy! Of all the recipes I have posted, it is only the 3rd I have highly recommended.
My tips: Make sure you salt and pepper at every step (it’s in the recipe) and keeping the oil at 350 degrees makes it easy to get it right (I don’t have a deep-fryer, so used a candy thermometer-or an electric fry pan works too). Don’t forget to toast the hoagies!
The easiest fish sandwich I have ever made. The whole family loved these, even the picky ones who claim that they despise fish…ha-ha! The slaw is really good and very easy to assemble.
Love is easy fish sandwich recipe and the jalapeno slaw is fantastic!
WOW! Best fish sandwich ever! The jalapeno slaw really pulled it all together. This one is a keeper.
Even my non-fish lovers gave this 5 stars! The slaw really makes the dish. It was crispy with just the perfect amount of heat. We used hoagie buns fresh from the bakery and 2 fillets per sandwich. How much you use will depend on the size of the fillet. With the goal of cutting down on carbs, I did not eat the bun but piled the slaw on top of the fish just on my plate. Wonderful!! This one is a keeper and we will be making it again.
Great! My family loved the taste & requested it again! Breading the fish is a good idea & the slaw is spicey & awesome!!!!!
Great, simple use of tilapia. We have had it 3 times now, and are not even putting it on a bun. The fish is good just on a bed of the slaw.