Wednesday, October 10, 2012

Crispy Cornmeal Fish Sandwiches with Jalapeno Slaw

When my dad came to visit over the summer he brought me all kinds of good stuff, including some venison and homemade sausage, fresh raspberries, homemade rhubarb strawberry fruit, that he made, and a big bag of frozen walleye fillets.
I love my dad so much, he keeps me stocked up with all kinds of amazing food!

I wanted to cook the walleye so, when I saw this recipe I knew it would be perfect.
I am so glad I made it, so easy and YUMMY!

What you need,

1 cup buttermilk
Salt and Pepper
4 5oz. walleye fillets or any firm white fish
1 cup stone ground cornmeal
2 green onions, sliced
¼ cup mayo
2 tbsp. whole grain mustard
2 heaping tbsp. pickled jalapenos and 1 tbsp. of the juice from the jar
¼ cup vegetable oil
3 cups thinly sliced iceberg lettuce
2-4 soft hoagie or hamburger buns, split and toasted

Put the buttermilk in a large bowl, season with salt and pepper. Place the fish fillets in the buttermilk to soak until ready to fry, about 15minutes.

In a shallow dish combine the corn meal with ½ teaspoon each of salt and pepper.

In a small bowl combine the mayo, mustard, green onion, jalapenos and pickling juice, mix well to combine, and set aside.

Heat the oil in large cast iron pan until it reaches 350 degrees.

Carefully remove the fish fillets from the buttermilk, shaking off any excess, place into the cornmeal and press to coat well.

Cook in the hot oil for 3-5 minutes per side until golden brown and cooked through.
Cook the fish in batches if you need too, keeping the cooked fish warm in a 200 degree oven on a baking sheet.

Toss the lettuce with the jalapeno dressing and season with salt and pepper. Add a little more jalapeno juice if you need to thin it out a bit.

Divide the cooked fish onto the toasted buns and top with the slaw.

Get yourself 3 or 4 napkins and stuff in your face! These fish sandwiches are so incredibly good, but they are very messy, totally worth it!


Recipe adapted from Key Ingredient

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