Sunday, September 11, 2011

Cornmeal Crusted Fish

This week was too long. Or at least it felt too long because it was actually only a four-day work week. I was so tired by the end of the week that Friday just felt like a terrible day. I needed a pick-me-up so that night, I went to see A Midsummer Night's Dream at Blackfriars with a friend. It was just what I needed. The actors were amazing and so hilarious that my cheeks hurt by the end from so much laughing. My mood was instantly lifted.

To make it to the play on time, I had to leave right after school and I knew I wouldn't be able to sit down and eat dinner somewhere. I got a baked potato and a frosty from Wendy's. Not really a meal, so I made myself plenty of real food over the weekend.

Cornmeal Crusted Fish

I bought a bag of frozen flounder last week so it's been easy for me to incorporate more fish in my diet. I made a great foil baked fish recipe last week (which I will share soon) and this week, I went for a sandwich recipe.

Cornmeal Crusted Fish

I love cornmeal so the idea of a cornmeal crust sounded delicious. I didn't realize flounder was such a delicate fish, so I think the crust helped keep it as one piece. As this is pan-fried and not deep--fried, I didn't expect that super crunchy exterior, but it was still enough for me. I added shredded carrots to my sandwich for even more crunch. It could definitely use more chili powder than listed -- I didn't taste any of it. I don't have mayonnaise or Sriracha so I skipped all that and just spread ketchup on my sandwich. Certainly a great new sandwich idea. It felt great to taste something other than chicken as I bit into the bread (my back-up meals are usually chicken sandwiches). I would eat this fish not only in a sandwich but also just by itself with a few sides.

Cornmeal Crusted Fish [Makes 4 servings]
From Sweet Potato Chronicles

2 Tilapia filets, 6 or 8 inches long (Flounder worked for me)
1/4 cup corn meal
Salt and pepper
1/4 tsp chili powder
1/4 cup fresh parsley, washed and chopped

4 buns (or baguettes)
4 romaine leaves, washed and chopped
2 tomatoes, washed and sliced
1 cup mayonnaise
1 1/2 tbsp ketchup
3 tsp Sriracha (a sweet and hot chili sauce)

Spread corn meal evenly on a plate and toss in salt and pepper and chili until it’s all combined. Toss in the parsley. Spread the mixture evenly on your plate. Rinse your Tilapia filets and pat them dry with paper towel. Press the fish into the corn meal and turn over, press the other side into the corn meal.

In a good sized pan, heat some vegetable oil to medium heat. Place your fish down in the pan. It will take about 5 minutes on the first side and only about 3 on the other.

While your fish is cooking, mix up your mayo, ketchup and hot sauce in a small bowl. Give it a taste. I kept mine on the mild side but do what suits you and your family.

Check your fish. The corn meal will be crusty and the fish should be opaque. If you’re not sure, take the fish out of the pan and use your spatula to break it in half lengthwise and take a look that it’s opaque all the way through. Break your fish into large pieces. 2 big filets will make two substantial sandwiches.

Slice open your buns and spread mayo on each side. Place your chopped lettuce down, then fish, then tomato. Or whatever, just get it all in your sammie. You’ll have a good bit of mayo left over but you’ll be so glad you do. It really makes this sandwich and any other you add it to.

Cornmeal Crusted Fish

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