Crispy Tilapia Fish Sandwich

This crispy tilapia fish sandwich will hit the spot anytime, including tartar sauce, arugala and crispy tilapia fish on a grilled ciabatta bun - perfect for lunch and dinners.

Ingredients

  • 4 frozen or fresh tilapia fillets, thawed if frozen
  • Cornmeal – enough to coat the fish
  • 4 ciabatta buns (3 inch buns, split in half)
  • lemon juice, freshly squeezed
  • 2 1/2 quarts canola, peanut, safflower, corn, or soybean oil
  • 1 1/2 Tablespoons of cayenne pepper
  • 1 small finely minced jalapeno,
  • 1 Tablespoon of garlic powder
  • 1-cup of mayonnaise
  • 1/4 finely chopped kosher dill pickle
  • 1 Tablespoon of kosher salt
  • 1 Tablespoon of black freshly ground pepper
  • Olive oil
  • 1 cup arugula lettuce

Instructions

 

  1. Season the tilapia with pepper, salt, cayenne and garlic.
  2. Dredge the tilapia in cornmeal and then dip in lemon juice. Dredge again in cornmeal and let the fish sit roughly 2 - 3 minutes.
  3. While the fish is sitting, heat the oil to 350 degrees.
  4. Carefully place the fish into the oil and be careful not to overcrowd the pan. Fry each piece of fish for about 3 minutes. Place fish to drain on a cooling rack set in a sheet pan to avoid getting oil everywhere. Repeat until all tilapia fillets are fried.
  5. Preheat your grill on top of the stove with medium high heat.
  6. Brush the inside of the bread buns with olive oil; Season with freshly ground black pepper and kosher salt.
  7. Place bread on the grill – oil side down.  Cook until grill marks appear and the bread is toasted.
  8. Combine all the remainin ingredients with the exception of the lettuce. Spread mixture liberally on the buns. Set aside.
  9. Place a piece of fish on one side of the bun. Top with arugula lettuce and then top with the other side of the bun.


To be served warm.