Salt & Pepper
4 5 to 6-ounce tilapia fillets
1 cup stone-ground cornmeal
2 scallions, thinly sliced
2 tablespoons whole-grain mustard
2 tablespoons chopped pickled jalapeños
Vegetable or peanut oil for frying
3 cups thinly sliced iceberg lettuce (about 1/2 small head)
4 soft hoagie rolls, split and toasted
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 scallions, mayonnaise, mustard, jalapeños and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pat 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 jalapeño dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.
Food Network Magazine, November 2010
Made these last night. Each individual part is fantastic. The dressing for the slaw is incredibly tasty and cornmeal-crusted fish always makes a tasty sandwich. I just thought the dressing completely over-powered the fish and combining the lettuce with the dressing ahead of time made it all a little soggy by the end. As an easy to solution to both of these problems, I would recommend making the dressing as a sauce for the sandwich, then building the sandwich with the fish and lettuce separately. Then, perfection!