We're in a sandwich-craving mood today, which is why we're loving this fried fish sandwich with jicama coleslaw from Emeril’s Kicked-Up Sandwiches. Read more to get the recipe.
Fried Fish Sandwiches with Jicama Coleslaw
Recipe courtesy Emeril Lagasse, adapted from Emeril’s Kicked-Up Sandwiches
Yield: 6 sandwiches
Vegetable oil, for frying
1 cup all-purpose flour
2 tablespoons chili powder
1 teaspoon chipotle chile powder
1 ½ teaspoons salt, plus more for seasoning
½ teaspoon cayenne pepper
2 tablespoons water
1¼ pounds halibut or other whitefish fillets, cut into ¼-inch-thick pieces
6 buttermilk hot-dog buns, sliced open
2 tablespoons butter, melted
½ cup plus 1 tablespoon Hidden Valley Spicy Chipotle Pepper Sandwich Spread
2 cups Jicama Coleslaw (recipe follows)
Chopped fresh cilantro leaves, for garnish
Sea-salt-and-vinegar-flavored potato chips, or your favorite, for serving (optional)
- Fill a large cast-iron or other heavy-bottomed pot with vegetable oil to a depth of 3 inches, and heat it to 350°F.
- In a medium bowl, combine the flour, chili powder, chipotle powder, ½ teaspoon of the salt, and the cayenne and mix well. In a separate bowl, whisk the eggs with the water until well beaten.
- Preheat the oven to 250°F.
- Season the fish with the remaining 1 teaspoon salt. Dredge each piece of fish in the seasoned flour, coating it completely. Then dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour mixture, coating it completely. Working in batches, fry the fish in the hot oil until it is crisp, golden brown, and just cooked through, 2 to 3 minutes. Transfer the fish to paper towels to drain briefly, and season it lightly with salt.
- Brush the hot dog buns with the melted butter, and warm them in the oven for 2 to 3 minutes.
- Spread 1½ tablespoons of Hidden Valley Spicy Chipotle Pepper Sandwich Spread on each hot dog bun. Divide the fish among the buns, and top each one with 1/3 cup of the coleslaw. Garnish with chopped cilantro. Serve the sandwiches with the potato chips, if desired.
For the Jicama Coleslaw:
1 small jicama, peeled and julienned (about 2 cups)
1 chayote, peeled and julienned (about 1 cup)
1 cup thinly sliced red onion
1 cup thinly sliced orange bell pepper
2 thinly sliced jalapenos, with seeds
¼ cup mayonnaise
¼ cup buttermilk
¼ cup freshly squeezed lime juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon sugar
½ teaspoon cayenne pepper
In a medium bowl, combine all ingredients. Mix well and refrigerate for at least 1 hour and up to overnight.
Yield: about 1 generous quart