Giant Fried Fish Sammy

Yields 2-4 servings

One of the best ways to get your vegetables in is to put it on fried fish in a bun..? So maybe not everyone will agree with this, but we think it’s pretty sound logic! We made a crunchy, juicy slaw with a whole load of shaved vegetables, tossed in our Mango Jalapeno Dressing. The bun is slathered in a fresh cilantro crema, made using thick sour cream and mayonnaise for a little richness.

We pulled a batter recipe from Food and Wine Magazine by Adam Evans, but you can use any sparkling water or beer batter recipe that you know and love!

---

Assembly

Step 1
Combine all ingredients for the crema and blend with immersion blender or regular blender. Set aside.

Step 2
Combine all slaw ingredients together. Set aside.

Step 3
Right before serving, batter and fry fish. Spread crema on both halves of the buns, place fried fish on top, then finish with a large portion of slaw. Enjoy!

Ingredients

Soft rolls, split in half

White fish fillets (large pieces - about 2 fillets at ½ lb each)

Batter and dredge ingredients

Oil, for frying

Cilantro Crema

¾ cup Thick sour cream

2 tbsp Mayonnaise

1 Lime juice

Large handful Cilantro, chopped

4 sprigs Green onion, chopped

Salt and pepper, to taste

Asparagus Carrot Slaw

Asparagus, shaved (using peeler)

Mini cucumbers, shaved (using peeler)

Celery, thinly sliced

White onion, thinly sliced

Carrot, shaved (using peeler)

Mango Jalapeno Dressing

---