Saturday, April 14, 2012

Tilapia Filets on Ciabatta with Tarter Sauce

2 large tilapia filets (cut into large chunks)
1/2 bottle beer
1 cup flour plus extra flour for dredging
1 Tbsp old bay seasoning
1/2 egg, beaten
1/2 tsp baking powder
4 ciabatta rolls, buttered and toasted
Shredded iceburg lettuce or cabbage
1 tomato sliced
Oil for frying
Combine beer, 1c flour, egg, old bay and baking powder to make batter.  Fill a small skillet with 1 inch vegetable or canola oil.  Turn to medium high heat.  When water splatters the oil is hot enough.  . Season fish with salt and pepper then coat in flour.  Dip in batter.  Fry until you have a dark golden crust (about 4 minutes per side).  Drain on paper towels.  Meanwhile, butter and toast buns.  Top each bun with tarter sauce, lettuce, tomato and fish. 

Tarter Sauce
3/4 cup mayo
1/2 lemon, juiced
2 Tbsp dill relish
1/4 of a shallot grated or very finely chopped (about 1 Tbsp)
1 Tbsp chopped fresh dill
1 Tbsp whole grain mustard
2 Tbsp chopped flat leaf italian parsley
1/2 tsp hot sauce
1/2 tsp worcestershire
salt & pepper to taste
Combine all.  Let stand in refrigerator at least 1 hour prior to serving.

No comments:

Post a Comment