Ingredients
- 1 cup milk
- salt and pepper
- 4 5-6 oz. tilapia fillets
- 1 cup stone ground cornmeal
- 2 green onions, thinly sliced
- 1/4 cup mayonnaise
- 2 Tbsp. whole-grain mustard
- 2 Tbsp. chopped pickled jalapenos and 1/2-1 Tbsp. juice from the can
- oil for frying
- 3 cups thinly sliced iceberg lettuce (about 1/2 small head)
- 4 soft hoagie rolls, split and toasted
Preparation
Step 1
Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 tea. each salt and pepper.
Combine the green onions, mayonnaise, mustard, jalapenos and 1/2 Tbsp. pickling juice in a bowl.
Heat about 2" vegetable oil in a large pot over emdium heat until a deep-fry thermometer registers 350 degrees.
Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4-5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired.
Divide the fish and slaw amount the rolls.