Itchy Triggerfish Sandwiches with Sweet Potato Fries

triggerfish sandwich

I’ll level with you, serve me an old shoe and I’ll be satisfied provided it’s topped with remoulade. I’m glad it didn’t come to that. I think these fries look absurdly large here. Fished in! Little plate, little sandwiches.

REMOULADE

1 large egg

1 fresh lemon (about 2 tablespoons)

1/4 cup chopped onions

1/4 cup chopped green onions

1/4 cup chopped celery

1 tablespoon prepared horseradish

3 tablespoons Creole mustard

3 tablespoons yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley

Salt

Cayenne pepper

Freshly ground black pepper

1 cup vegetable oil

Combine the first 10 ingredients in food processor until smooth. Add spices to taste.

Add oil in small amounts to running processor, allowing to fully integrate before continuing until emulsified. Refrigerate an hour before serving.

ROLLS

1 1/2 tsp yeast

1 tbsp sugar

pinch salt

1/2 c lukewarm water

1/2 c lukewarm milk

2 1/2 c flour

1/3 c oatmeal

egg wash

sesame seeds

Mix all in mixer with dough hook until supple.

Let rise 1 hour

Divide into 12 pieces, roll into balls and space evenly in greased 9×13 cake pan.

Let rise another hour. Brush with egg wash and sprinkle with sesame seeds.

350 degrees for 35 minutes on until golden brown.

FISH

1 triggerfish fillet, cut into 4 pieces

1 egg

2x 1/2 lemon

1 tbsp milk

1/2c panko bread crumbs

1 tbsp basil

Dredge fish in egg/lemon/milk wash. Roll in panko mixed with basil

Fry in olive oil at medium heat until crisp and brown

Drizzle with lemon juice. Fish on 4 rolls. Remoulade on fish. Sandwich in belly.

SWEET POTATO FRIES

Cut sweet potato appropriately and spread out on baking sheet. Sprinkle with paprika and sea salt.

Cook in 450 degree oven until done (20-25 minutes, I think)

 

Originally: Itchy Triggerfish Sandwiches with Sweet Potato Fries

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