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 Read the rest of this entry »