The humble sandwich has gone through a rebirth of sorts, with the advent of fresh ingredient and great seasonal product one can capture the bounty of the season. The simple piece of processed meat and american cheese is slowly losing favor to artisan cheese's, herbs, flavored oils and fresh roasted meats and fish. The simplicity should not be overlooked as the sandwich can be thought of as the perfect vessel into other cultures food palate's. The bounty of ingredients allow anyone to showcase there true skill and inspiration.
Tomato Jalapeno Salsa
Ingredients:
2 medium Roma tomatoes thinly sliced
1 small red onion thinly sliced
1 jalapeno thinly sliced
¼ cup coarsely chopped
2 tbsp seasoned rice wine vinegar
Salt and pepper to taste
Remoulade Sauce
Ingredients:
2 teaspoons Dijon mustard
1 tablespoon of liquid in a can of chipotle pepper
1 teaspoon of smoked paprika
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (3 inches of green left on), very thinly sliced
Catfish
Ingredients:
Canola oil for frying
4 (6-8) ounce portions of boneless catfish fillets
2 (8) ounce cans of evaporated milk
2 tablespoons of hot sauce
3 tablespoons of Cajun seasoning plus 2 additional tablespoons
2 cups of all purpose flour
1 cup of panko bread crumbs
1 cup yellow cornmeal
2 baguette’s cut in half to make 4 servings
Directions
1. I a bowl combine sliced tomatoes, onions, jalapeño and rice wine vinegar. Adjust the seasoning with the salt and pepper. Cover with plastic wrap and set to the side for later.
2. Add everything to a blender or a mini chop and pulse for about 30 seconds. Taste and adjust seasoning, cover and set aside.
3. Heat a large skillet over medium heat and turn the oven on 400 degree’s, place a baking rack over a sheet pan lined with paper towels.
4. Combine evaporated milk and hot sauce in a shallow dish mix thoroughly and place fish inside for a quick marinade.
5. In a separate bowl combine 3 tablespoons of Cajun seasoning, all purpose flour, panko bread crumb and yellow cornmeal and mix throughly. Working with two batches at a time, dredge the fish in the seasoned flour mixture and shake off the excess flour.
6. While the first batch of fish is cooking spread the butter on the baguettes and toast in the oven for about 4-5 minutes. Depending on the temperature of your oven be mindful and make sure it doesn’t burn. Remove when done and set aside.
7. Fry for 4-5 minutes until the catfish is a nice golden color on both sides, repeat with remaining fish. When the fish comes out of the fryer sprinkle with the additional 2 tablespoon of Cajun seasonings.
8. Place the toasted bread on a cutting board cut side up, on the bottom piece place the tomato jalapeno salsa. Place a piece of the fish on top of the salsa and spread the remoulade on top of the fish and serve.
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