Chef Tee’s Fish Sandwich

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

  • 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

Directions

  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.

Brian’s Cheap Lobster Roll

S n p logoServes 4
Prep time: 5 minutes; cooking time: 5 minutes

Ingredients:

  • 1 lb. imitation lobster meat (can substitute crab)
  • Mayonnaise to taste (can substitute yogurt)
  • ¼ cup green onions, roughly chopped
  • ½ cup celery, diced
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 4 hot dog buns
  • ½ stick butter, softened
  • 2 Tbsps. cilantro, chopped
  • Garnishes — lettuce, sliced tomatoes

Directions

  1. In medium bowl, add meat; use fork to loosen meat until it’s flaky.
  2. Add just enough mayo to hold meat together.
  3. Add onions, garlic powder, Salt & Pepper, onions, celery, cilantro; fold together ingredients until just combined; cover; refrigerate.
  4. Butter insides of buns; toast in broiler or toaster oven until golden brown (can also grill).
  5. Spoon meat mixture into buns; top w/lettuce, tomatoes.
  6. Serve w/chips or fries.

Chef Tee’s Italian Chicken Sausage & Peppers Sub Sandwich

Serves 5S n p logo
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 5 (4-to-5 ounces) Italian chicken sausage links
  • 2 Tbsps. vegetable oil
  • ½ cup beer (can substitute chicken broth)
  • 1 medium white onion, cut into ¼-inch slices
  • ½ medium green bell pepper, cut into ¼-inch slices
  • 5 pretzel bread baguettes, cut in half lengthwise (optional—warm in oven or toaster)
  • 2 cups favorite tomato sauce
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. basil, chopped
  • Salt & Pepper to taste

Directions

  • In large skillet, add oil, ¼ cup beer, sausage, onions, peppers; bring to a boil over medium-high heat; cover; cook until sausage is cooked through (about 5-to-10 minutes).
  • Remove cover; brown sausage on all sides (about 2-to-3 minutes per side); transfer sausage, peppers, onions to separate dish.
  • Stir in ¼ cup beer to hot skillet to loosen sausage drippings from bottom of pan; add tomato sauce; stir in parsley, basil.
  • Bring tomato sauce mixture to boil; season to taste w/Salt &  Pepper.
  • Assemble sub by putting one sausage link, peppers, onions, tomato sauce in between two pretzel slices.
  • Repeat step 5 for rest of ingredients.
  • Enjoy!