Fried fish sandwiches with coleslaw and pickles
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 632, total fat 32 G., saturated fats 6 G., proteins 38 G., carbohydrates 48 G., fiber 3 G., cholesterol 103 mg, sodium 948 mg, sugar 0 G.
Calories 632, total fat 32 G., saturated fats 6 G., proteins 38 G., carbohydrates 48 G., fiber 3 G., cholesterol 103 mg, sodium 948 mg, sugar 0 G.
For these sandwiches, use extra-long hoagie buns to accommodate as much of the delicious fried tilapia as possible—tender and juicy, coated in a crispy, spicy cornmeal crust. Pair your fried fish sandwiches with coleslaw in a creamy mayonnaise dressing with green onions, mustard, and spicy jalapeños, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tilapia fillets weighing 150 - 170 g.
- 1 cup of milk
- 1 cup corn flour
- 2 green onions, thinly sliced
- 1/4 cup mayonnaise
- 2 tbsp. grainy mustard
- 2 tbsp chopped pickled jalapenos and 0.5-1 tbsp brine
- Vegetable or peanut oil, for deep frying
- 3 cups finely shredded iceberg lettuce (about half a small head)
- 4 soft hoagie buns, cut horizontally in half and fry
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Recipes with similar ingredients: tilapia, iceberg lettuce, sandwich buns, corn flour, milk, whole grain mustard, jalapeno pepper, mayonnaise
Cooking the dish according to the recipe:
- Pour the milk into a medium bowl and season with salt and pepper. Add the fish and let it soak until ready to fry. Pour the cornmeal into a baking dish and add 0.5 teaspoon each of salt and black pepper.
- In a bowl, combine the green onions, mayonnaise, mustard, jalapeño, and 1/2 tablespoon of brine. In a large saucepan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Remove 2 tilapia fillets from the milk, shaking off any excess, and dredge in cornmeal to coat completely. Carefully lower the fish into the oil and fry until golden brown, 4-5 minutes. Transfer to a plate lined with paper towels and season with salt. Repeat with the remaining fillets.
- Toss the lettuce leaves with the jalapeño dressing, season with salt and pepper, and add more brine if desired. Arrange the fish and coleslaw on the buns.
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