Chef Tee’s Fish Sandwich

S n p logoServes 4
Prep time: 10 -to- 15 minutes; cooking time 5 -to- 10 minutes

  • ½ gallon of vegetable oils
  • 8 Tilapia fillets (can substitute your favorite bone-style fish; I leave the head on, but fillets are fine)
  • Morton® Seasoned Salt
  • 1 cup yellow cornmeal
  • 1 cup white all purpose flour
  • 1 cup corn starch
  • 2 Tbsps. canola or vegetable oil
  • 8 challah bread slices, toasted (can substitute your favorite bread)
  • Mayonnaise sauce
  • Baby arugula salad


  1. Preheat oil to 350°F on top of stove in heavy-gauge pot for frying (make sure pot is large enough, so oil is at least 3 inches from top of pot). Use candy thermometer or high temperature cooking thermometer to maintain temperature.
  2. In large bowl or shallow dish, mix cornmeal, flour and starch; set a side.
  3. Season fish w/salt; dredge seasoned fish in flour mixture.
  4. Carefully lower fish into heated oil, one piece at a time, so don’t overcrowd pot.
  5. Cook until fish floats and is GBD (golden brown and delicious).
  6. Remove fish from fryer; drain on paper towel.
  7. Spread 1-to-2 Tbsps. mayo sauce on 1 slice of bread.
  8. Put fillet on top of slice; put mayo sauce on top of fillet; top with salad and bread; repeat for rest of fish.
  9. Serve.

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