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Fishwiches

Serves 4

Originally aired

INGREDIENTS
  • For the Slaw:
  • 1/4 cup cider vinegar
  • 2 tablespoons light agave syrup or acacia honey
  • 1 teaspoon celery seed
  • Salt, to taste
  • 2 tablespoons canola oil
  • 1 small head iceberg lettuce or young white cabbage, shredded
  • 1 tablespoon olive oil or canola oil
  • 1 cup flour
  • Salt and pepper
  • 1 teaspoon garlic powder or granulated garlic
  • 1 teaspoon Old Bay Seasoning
  • 2 large eggs
  • 1 teaspoon Tabasco sauce
  • Juice of 1 lemon
  • 4 filets of sustainable white fish, such as sole or tilapia
  • 2 to 3 tablespoons butter, to saut fish and butter griddled rolls
  • 4 brioche rolls, split and griddle-toasted
PREPARATION

For the slaw, combine dressing ingredients together and toss with lettuce or cabbage. Chill until ready to serve.

Heat oil over medium to medium-high heat in a large skillet. Season the flour with salt, pepper, garlic and Old Bay. Beat eggs with Tabasco and lemon juice.

Melt 2 tablespoons butter into the oil. When it foams, swirl it around the pan. Coat fish in flour then eggs and add to pan, two at a time. Saut fish until golden, 2-3 minutes on each side.

Lightly butter and griddle rolls.

Serve fish on rolls with a little slaw on top and salt-and-vinegar chips alongside.

COMMENTS