Fried Fish Sandwich with Spicy Mayonnaise
The key to this fantastic summer sandwich is to use the freshest fish you can find. Use snapper, as the recipe suggests, or substitute grouper or flounder—most any flaky white fish will work.
1/2 cup mayonnaise
2Tbsp. dill pickle juice from jar
1 small garlic clove, pressed
1 Tbsp. hot sauce
2 lb. snapper fillets, cut into 8 (4- x 4-inch) pieces
Freshly ground black pepper
3 large eggs
1 1/2 cups all-purpose flour
1/3 cup plain yellow cornmeal
3 cups coleslaw mix
8 hamburger buns, toasted
24 dill pickle slices
1. Stir together first 4 ingredients in a small bowl; cover and chill until ready to use. Sprinkle fillets with desired amount of salt and pepper.
2. Whisk together eggs and 1 Tbsp. water in a shallow dish. Stir together flour and cornmeal in another shallow dish. Stir desired amount of salt and pepper into flour mixture. Dip fillets, 1 at a time, in egg mixture, and dredge in cornmeal mixture, shaking off excess. Place fillets in a single layer on a wire rack in a jelly-roll pan.
3. Pour oil to depth of 2 inches into a large Dutch oven; heat over medium-high heat to 360°. Fry fillets, 3 at a time, in hot oil 6 to 7 minutes or until done; drain on paper towels. Allow oil to return to 360˚before adding next batch of fillets.
4. Toss together coleslaw mix and 3 Tbsp. mayonaise mixture; add salt and pepper to taste. Divide slaw among bottom halves of buns; top each with 1 fillet. Drizzle fillets with mayonnaise mixture, and top each sandwich with 3 pickle slices and top halves of buns.