By 300 Sandwiches
For Sandwar last weekend, E and I tried out several version of our Fishkiller to figure out the best sandwich for the competition against Sandwich King Jeff Mauro. We fried fish in bread crumbs, in cornbread, in beer, and in panko to see what would yield the best results. We ate mahi mahi for a week after work…and went through about 3 gallons of canola oil!
But it was worth it. The fried version in panko was crunchy and flavorful, and paired well with sweet pickled cucumber, crunchy red cabbage and that spicy jalapeño cilantro emulsion.
Below, the recipe we used for Saturday’s “Fishkiller.” Enjoy at home if you wish!
1 pound mahi mahi
1 cup panko crumbs
Tablespoon sweet paprika
Tablespoon Old bay seasoning
1/2 cup buttermilk
1/2 cup apple cider vinegar
1 cup water
6 tablespoon sugar
Pinch of salt
Red cabbage slaw:
2 cups red cabbage
2 heaping tablespoons mayonnaise
1/2 teaspoon Sriracha sauce
Pickled cucumbers: combine all in a large bowl or Tupperware and let marinate for four hours or overnight. Pickles can keep for a week if in airtight container.
Fish: Heat oil in Portion fish into slider size portions, and season with salt. Mix buttermilk, egg and tabasco in one bowl, panko crumbs, paprika, Old Bay Seasoning and Black pepper in another. Dip fish in egg/buttermilk wash, then coat with panko crumbs. Fry until golden brown and let cool.
Slaw: combine all in large bowl.
Sliders. Stack slaw, fish, pickled cucumbers, and jalapeño emulsion onto bun. Serve. Will yield about 8 sliders.
photo above by Eugene Gologursky/Getty imagesby