Fried Fish Sandwich

4 5-6 oz. Tilapia Fillets (you can also use, Cod, Catfish, Shrimp)

1 Cup Milk

1 Cup. Stone Ground Cornmeal

1/2 Tsp. Garlic Powder

1/2 Tsp. Onion Powder

Kosher Salt

Freshly Ground Black Pepper

2 Green Onions, thinly sliced

1/4 Cup Mayo

2 Tbsp. Whole Grain Mustard

2 Tbsp. Chopped pickled Jalapenos

1 Tbsp. Picked Jalapeno Juice

3 Cups Shredded Lettuce

4 Soft Hoagie Rolls, Split and Toasted

Vegetable Oil for frying

Toppings:

Thinly Sliced Onion

Thinly Sliced Tomato

Pickle Slices

In a medium bowl, add in the milk and season with salt and pepper. Add in the fish and let soak until ready to fry.

Toast your hoagie rolls slightly.

In a shallow dish add in the cornmeal and 1/2 tsp. salt, and 1/2 tsp. freshly ground black pepper, onion powder, garlic powder.

In a small bowl combine, the scallions, mayo, mustard, jalapenos, and jalapeno juice and mix until well combined. Set aside.

In a large pot, add in enough oil to come up to 2 inches. Heat it until it reaches 350 degrees Fahrenheit.

Working in batches remove some fillets from the milk mixture and allow any excess to drip off. Dredge into the cornmeal making sure to shake off any excess. Fry them until golden on each side and fully cooked through. About 2-3 minutes on each side.

Transfer to a wire rack, season with salt and repeat the dredging and frying processes with the remaining fish fillets.

Toss the lettuce with the mayo mixture and season with salt and pepper. Divide the fish fillets and slaw among the toasted hoagie rolls, top with onion, tomato, and pickle slices.

Serve and enjoy.

If you don't want the jalapeno slaw to top your sandwich just top with the shredded lettuce and some tartar sauce.

Tartar Sauce

1/2 Cup Mayo

2 Tbsp. Chives, chopped

2 Tbsp. Cornichons, chopped

2 Tbsp. Fresh Parsley, chopped

1 Tbsp. Capers, chopped

1 Tbsp. Freshly squeezed Lemon Juice

Pinch of Kosher Salt

Pinch Freshly Ground Black Pepper

Mix together in a small bowl and top your sandwich