Crispy Fish Sandwich

Ingredients

• 4 fresh or frozen tilapia fillets, thawed if frozen
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 ½ tbsp cayenne pepper
• to taste cornmeal
• to taste lemon juice
• to taste olive oil
• 4 ciabatta buns, split in half
• 2 ½ quarts peanut
• 1 cup mayonnaise
• 1 small jalapeño
• ¼ dill pickle
• 1 cup arugula

Steps

1. Season the fish with salt, pepper, garlic powder, and cayenne.
2. Dredge the fish in cornmeal.
3. Dip in lemon juice.
4. Dredge again in cornmeal.
5. Let sit 2–3 minutes.
6. Heat oil to 350°F.
7. Working carefully, add the fish.
8. Fry 2 at a time for three minutes.
9. Drain on a cooling rack set in a sheet pan.
10. Repeat with remaining fish.
11. Brush cut sides of bun with olive oil.
12. Season with kosher salt and freshly-ground black pepper.
13. Place cut side down on a grill pan preheated over medium high heat.
14. Cook until marked and toasted.
15. Combine the mayonnaise, jalapeño, and pickle.
16. Spread the mixture liberally on cut side of grilled buns.
17. Set aside.
18. Place a piece of fish on top of half the buns.
19. Top with arugula.
20. Top with another half-bun.
21. Serve warm.