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.
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
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.
1 1/2 tsp yeast
1 tbsp sugar
1/2 c lukewarm water
1/2 c lukewarm milk
2 1/2 c flour
1/3 c oatmeal
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.
1 triggerfish fillet, cut into 4 pieces
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)