FISH SANDWICH

FOR THE TARTAR SAUCE:
    •    ½ cup mayonnaise
    •    ¼ cup bread and butter pickle chips, finely chopped, plus 1 tablespoon pickle brine
    •    1 small shallot, finely chopped
    •    2 tablespoons coarsely chopped fresh dill
    •    2 tablespoons (drained) capers, coarsely chopped
    •    1 teaspoon soy sauce or tamari
    •    Kosher salt

FOR THE FRIED FISH:
    •    1 cup vegetable oil
    •    ¼ cup all-purpose flour
    •    2 large eggs, lightly beaten
    •    2 cups panko bread crumbs
    •    4 flounder fillets (about 1 pound), halved crosswise
    •    Kosher salt

FOR ASSEMBLY:
    •    4 soft white buns
    •    4 slices American cheese or Cheddar

PREPARATION

1. Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
2.  Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
3. Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
4. Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.

 

 

BBQ Jackfruit

BBQ Sauce
    •    2 chipotle peppers + 2 tablespoons of sauce from a can of chipotles in adobo sauce
    •    ½ cup ketchup
    •    ¼ cup apple cider vinegar
    •    2 garlic cloves
    •    1 teaspoon Dijon mustard
    •    ½ teaspoon smoked paprika
    •    ½ teaspoon cumin
    •    Freshly ground black pepper
Jackfruit
    •    1 tablespoon extra-virgin olive oil
    •    1 small yellow onion, thinly sliced
    •    ¼ teaspoon sea salt
    •    1 (20-ounce) can un-ripe jackfruit, drained
    •    ½ cup water
Quick Slaw
    •    2 cups shredded cabbage
    •    ¼ cup chopped cilantro
    •    ½ tablespoon lime juice
    •    ½ teaspoon olive oil
    •    Sea salt and freshly ground black pepper


PREPARATION

1. Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo  sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.
2. Prepare the jackfruit by pulling shredding the pieces with your hands, discarding any harder pieces of the core. In a large skillet, heat 1 tablespoon of olive oil to medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary.
3. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the 1/2 cup water and half of the BBQ sauce. Turn the heat to low, cover, and let simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.
4. Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.
5. Serve the sliders with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.