Southern Fried Angel Fish Sandwiches
Sea Harvest Southern Fried Angelfish sandwiches
2 cups buttermilk
Salt and freshly ground black pepper to taste
2 Angel fish fillets, portioned
3 cups Panko breadcrumbs
Oil for shallow frying
Lemon to squeeze
For the tartar sauce:
combine 1 cup good quality mayonnaise
6 pickles roughly chopped
¼ red onion finely diced
3T capers, finely chopped
4T parsley, roughly chopped
1 lemon zested and juiced
Soft burger buns, toasted in butter
Woolworths washed sweet and tangy salad
1 ripe tomato, cut into thick slices
Sriracha sauce for drizzling
Combine the buttermilk, Tabasco, salt and freshly ground black pepper. Dip the fish fillets into the buttermilk before coating well in the panko breadcrumbs.
Allow the coated fillets to rest for 10 minutes while the oil is heated. Carefully place the fish in the oil and fry for about 2 minutes or until golden and crisp then turning over and cooking the other side in the same way. Place on absorbent kitchen paper before squeezing some lemon over.
Place the bases of the buns on a serving dish before adding some of the tartar sauce followed by a few lettuce leaves. Add the tomato then the crispy fish fillets. Spoon over some more tartar sauce before finishing with a drizzling of srirracha sauce. Top with the second half of the bun and serve.