By 300 Sandwiches
I am working on something very special that I will share with you all later this week that involves me cooking for other people besides E. I’m still debating what to make, so we’ve been trying out a variety of fish sandwich recipes.
One of our experiments included beer battered mahi mahi, with red cabbage slaw and pickled cucumber. That was mega. So mega, I thought it would be best to make for that “something very special” coming up.
“But what if everyone doesn’t like fried fish?” I asked E.
And then, E blurted out something that made me go hmmmm. “Honey, cook like a man.”
I know what you’re thinking. Let him explain.
“Say you were a guy, invited to cook a dish for a potluck dinner. You would take the opportunity to show off a bit; to make the best, most awesome, tastiest sandwich there was no matter if it were fried, barbecued or sautéed. You would think solely about taste. So do that. Don’t be scared of judgement. You’re not doing this do provide a nutritious meal to the guests: you’re doing this at the invitation of making the tastiest sandwich! So don’t hold back. Cook what you want, and what you think is awesome.”
These beer battered mahi mahi sandwiches? Awesome indeed.
I took E’s advice to heart. E is not saying that women aren’t adventurous cooks—he was simply reminding me, just me, to be more adventurous in my own cooking. I let the whims of one or two picky eaters dictate my entire menu. I should cook like no one’s watching. Or judging.
Trust my judgement, E told me. If I think they’re awesome, I’m sure everyone else will, too.
hamburger buns or sub rolls
1 pound mahi mahi
1 cup flour
1 cup cornstarch
1 can beer (I used a spare Heineken I found in the fridge)
Old Bay seasoning
red cabbage slaw:
2 cups red cabbage, chopped
2 tablespoons mayonnaise
1 tablespoon sriracha
juice of one lemon wedge
pickled cucumbers (make the night before if possible)
1 cucumber, sliced thinly
1/2 cup vinegar
1/2 cup sugar
pinch of salt
For cucumber: combine cucumber with vinegar, sugar and salt, and let sit for about 4 hours or overnight.
Mahi Mahi: whisk flour and cornstarch together. Slowly pour in beer. Then add black pepper and seasonings. Mix until lumps are removed. Cover, and refrigerate for 30 minutes. When ready, dip mahi mahi into batter mixture, then fry in hot oil until golden brown. Let oil drain off on paper towel-lined plate.
For slaw: mix mayo, sriracha, lemon juice and salt and pepper into bowl. Then add red cabbage and blend until cabbage is coated with mayo mix.
For sandwiches, toast buns. Layer on slaw, then fix, then cucumber, and serve. Makes at least four sandwiches.