Following the Belgian Waffles post, I realized that the recipes on this site have been a little breakfast heavy — which is great, because honestly, who doesn’t love waffles at any hour of the day? I do, clearly. However, sometimes you need something savory, and last night Ari and I decided to branch out and make something different than the usual peanut noodles/chicken/takeout. Specifically, we picked up some tilapia from The Greene Grape, made a quick mayonnaise, and pan-fried the fish — all in all, about an hour, including picking up the fish. Not bad for a weeknight dinner! We used a baguette for the bread, but next time I would use a softer roll, as the delicate fish was somewhat overwhelmed by the crunchyness of the bread. Also, I didn’t have my camera but have been playing around with the Instagram app on my phone, which is why the colors look kind of crazy.
Crispy Fish Sandwiches with Sriracha Mayo (loosely based on this recipe from Food & Wine)
2 fillets white fish (we used tilapia, but any will do)
1 baguette, cut into 6-inch sections and halved (again, I would use a softer bread next time)
1/4 cup flour
1/4 cup cornmeal
Salt and pepper
3 tablespoons canola oil
1/2 cup mayonnaise
1 teaspoon honey
1 tablespoon lemon juice
1 tablespoon Sriracha
1/2 teaspoon garlic
Place flour egg, and cornmeal in three separate shallow bowls. Mix egg to break up. Season cornmeal with salt and pepper. Heat oil in a skillet over medium heat. Place fillets first in flour and coat completely, then in the egg, then in the cornmeal. Coat completely, and place in the pan and cook until browned, 5-6 minutes per side. Meanwhile, mix the mayonnaise, honey, lemon juice, Sriracha, and garlic in a small bowl. Season with salt and pepper. Spread one side of bread with mayo, top with lettuce and fish fillets once they are done. Serve immediately.
This recipe makes plenty of mayo, but you will definitely want it all. (Especially if you serve some french fries on the side…)