Ingredients (serves 2)
For the Fish:
2 snapper fillets, halved crosswise
1 cup all-purpose flour
1 cup panko breadcrumbs
2 eggs, beaten
Salt and freshly ground black pepper for seasoning
Paprika for seasoning
Neutral oil for frying
For the Harissa Mayo:
2 tablespoons mayonnaise
2 tablespoons harissa (I have a new “fast n’ fresh” harissa recipe in TAHINI BABYYYY!)
For Assembly:
2 sesame buns- lightly toasted
Cabbage & pine nut salad - my aunt Rika’s!
1 mini cucumber, thinly sliced
1 lemon, cut into wedges for serving
Fresh dill, for serving
Directions:
Begin by setting up your breading station with three shallow dishes. In the first, combine flour with salt, pepper, and a large pinch of paprika. Beat the eggs with salt and pepper in the second dish, and season the panko breadcrumbs with salt, pepper, and a large pinch of paprika in the third.
Pat the fish pieces completely dry with paper towels and slice them in half crosswise. Working with one piece at a time, dredge the fish in the seasoned flour, shaking off any excess. Dip into the beaten egg, allowing excess to drip off, then coat thoroughly in the seasoned panko, pressing gently to adhere.
Heat 1/2 inch of neutral oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded fish in the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain and season with salt while hot.
To assemble, spread harissa mayo on both sides of your toasted bun. Layer everything and serve with a lemon wedge.
