The double decker fish sandwich is a recipe that I created a few years ago to showcase Alcenia’s love and soul in a sandwich. Some people use corn meal to fry their tomato. The taste of the tomato with flour is completely different. My mama has always used flour. Mama knows best.
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 1 hr 25 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 1 hr 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups oil
- 3 green tomatoes
- 3 cups all-purpose flour
- 1/4 cup lemon pepper
- 1/4 cup crushed red pepper
- 1/4 cup Greek seasoning
- 1 tablespoon salt substitute, such as Mrs. Dash
- 1 cup whole milk
- 1/4 cup buttermilk
- 1 egg
- 2 cups sandwich dressing, such as Miracle Whip
- 1/2 cup diced white onion
- 1/4 cup diced purple onion
- 3 tablespoons Greek seasoning
- 2 dill pickles, diced
- 6 cups oil
- 1 cup self-rising cornmeal
- 1 tablespoon lemon pepper
- 1 tablespoon crushed red pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon roasted garlic herb seasoning
- 8 pieces catfish
- 12 pieces Texas toast
- 4 pieces lettuce, optional
- 20 slices banana pepper
- 6 dill pickle slices
Instructions
- For the fried green tomatoes: Heat the oil in a skillet on medium heat. Slice the tomatoes 1/2-inch thick. Combine the flour, lemon pepper, crushed red pepper, Greek seasoning and salt substitute together in a medium bowl, then set aside. In another medium bowl, combine the milk, buttermilk and egg and beat well.
- Dip the tomatoes in the milk bath, then remove and dip in the dry ingredients, making sure the tomatoes are floured on both sides. Repeat the process once more: milk, then flour. (That gives the tomato more crust.) Place the tomatoes in the skillet in batches. Cook until brown and crusty, 2 to 3 minutes each side. Place on paper towels to drain.
- For the tartar sauce: Mix together the dressing, white onion, purple onion, Greek seasoning and pickles, stirring well to combine.
- For the fish: Heat the oil in a medium skillet. In a medium bowl, combine the cornmeal, lemon pepper, crushed red pepper, Cajun seasoning and roasted garlic herb seasoning. Stir well. Coat the fish in the cornmeal mixture and drop it into the skillet; fry until golden brown, then drain on paper towels.
- Butter the Texas toast on one side and grill. Spread the tartar sauce on the un-grilled side of the toast; layer on the lettuce, if using, fish, fried green tomatoes, peppers, pickles and top with the other piece of toast. Repeat this process once more for double-decker fish sandwiches.