Crispy Snapper Sandwich with Harissa Mayo and Cabbage Slaw
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Servings
2
Ingredients
- 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
- 2 tablespoons mayonnaise
- 2 tablespoons harissa (I have a new “fast n’ fresh” harissa recipe in TAHINI BABYYYY!)
- 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
For the Fish:
For the Harissa Mayo:
For Assembly:
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.