Fried Fish Sandwich with Roasted Tomato Remoulade
By David Harbilas
This dish can be done a number of ways with similar effects.
Rather than making an actual remoulade with the tomatoes folded into the sauce, one could simply lay slices of slowly roasted tomato confit on the sandwich.
Even slices of very ripe, lightly seasoned raw tomato can be used, provided they are very fresh and ripe.
Personally, I like using the confit as part of the sauce, as it really melds with the other ingredients to create something unique.
Makes two sandwiches
- 2 filets of cod, about 6 ounces each
- ½ cup flour
- ¼ cup cornmeal
- ½ cup milk
- 2 large tomatoes, peeled, seeded and cut into filets
- ½ cup extra virgin olive oil
- 2 sprigs of thyme
- 1 tablespoon sugar
- 1 cup mayonnaise
- 1 clove garlic, minced
- 1 small pickle, minced
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons of chopped parsley
- Juice of ½ lemon
- Salt and pepper to taste
- Canola oil for frying
- 2 bulkie rolls
Preheat an oven to 300 degrees. Place the tomato filets on a small sheet pan and coat with the extra virgin olive oil. Season with salt and pepper and sugar. Add the thyme sprig. Roast the tomatoes until very soft, about 1 ½ hours. Remove and cool. Mix the mayonnaise with the garlic, pickle, capers, parsley and lemon juice. Season with salt and pepper to taste.
Chop the tomato and add to the remoulade. Add any of the roasting juices to the sauce. Preheat the frying oil to 350 degrees in a large pot. Sift ¼ cup of the flour with the cornmeal. Set up three small bowls—one with the remaining flour, one with the milk, and one with the flour-cornmeal mix. Dip the cod into the flour, then into the milk (coating evenly) and finally into the cornmeal mix.
Make sure the fish is coated well in the cornmeal, then carefully drop into the frying oil. Fry the fish for 3-4 minutes, or until golden brown. Remove the fish and drain briefly on paper towels. Cut the rolls, spread each half with some of the tomato remoulade and top with the fish. Serve.
