Fish Sandwiches with Jalapeno Slaw

Recipe printed from Jenn's Food Journey, adapted from Food Network Magazine, November 2010


1 cup milk
salt and pepper
1/4 teaspoon cayenne pepper
4 tilapia fillets
3/4 cup cornmeal
1/4 cup all purpose flour
1/4 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons pickled jalapenos, diced
1 Tablespoon juice from pickled jalapenos
1 package coleslaw mix (you can chop your own cabbage, but I was lazy)
oil for frying (vegetable or peanut)
4 soft hoagie rolls

Place milk in shallow dish big enough to hold the fish and season with salt, pepper, and cayenne.  Add the fish and let soak until you are ready to fry them.  Put the cornmeal and flour in another shallow dish; season with salt and pepper.

In a large bowl, combine the mayo, Dijon, jalapenos, and juice.  If you want some of that "mayo" to slap on your sandwich like we did, reserve about 2 tablespoons of the mixture.  Now, pour the coleslaw mix into the large bowl and toss to coat.  Season with salt and pepper; set aside.

Heat about 2 inches (you might want to go just a little less) of vegetable oil in a large pot or dutch oven.  When oil has reached 350 degrees, remove the fish from the milk, dredge in cornmeal mixture to coat.  Carefully lower the fish into the oil and allow to fry until golden brown, about 3-4 minutes on each side.  Remove from oil and allow to drain on a paper towel lined plate or wire rack (I recommend the wire rack so that the breading doesn't stick to the paper towel).  Toast hoagie rolls if desired.  Serve jalapeno slaw on the sandwich or on the side.  Either way... Enjoy!