Sunday, September 30, 2012

Fried Lapu Lapu Sandwich

Get some hoagie rolls and slice them open.

Put 1/2 cup of tartar sauce into a small bowl and mix in 2 tablespoons of ketchup and 2 teaspoons of horseradish. Season with 1 teaspoon of ground cumin and 1/2 teaspoon of ground cayenne pepper. Add a few pinches of salt and 1/2 teaspoon of cracked black pepper. Mix well, cover and set in the refrigerator for later.

Thinly slice a tomato and cut some leaf lettuce and set aside.

Use a cup of seasoned bread crumbs and a cup of flour as well as a tablespoon of cornstarch and mix together. Season with salt and pepper and set aside for dredging before frying.

Soak the Lapu Lapu fillet in 2 cups of buttermilk for a few hours keeping it in the fridge.

Get a large frying pan and add about 1 1/2 cups of peanut oil (or your peferred cooking oil) and heat the oil to about 350 degrees.

whip 3 eggs and add a tablespoon of buttermilk in a shallow bowl

Once the oil is hot remove the Lapu Lapu fillet from the buttermilk bath and dredge through the breadcrumb mixture then dredge in the egg mixture and back again through the breadcrumb..

Turn your oven broiler to the high setting and let it heat up then carefully place the Lapu Lapu fillet into the hot oil.

As the fillet is frying place the sliced hoagie rolls onto the top rack of your broiler for 2 minutes. Place a couple slices of your favourite cheese on the one side of the hoagie roll (preferably the topper side)

Remove the hoagie rolls after the cheese is fully melted and set them on a plate or a wire rack to slightly cool.

Turn the fish fillet over after about 3-4 minutes of frying time (the breading should be a golden brown, do not overcook)
and let the other side cook for a few minutes.

Remove the Lapu Lapu fillet from the oil and place onto paper towels or a paper grocery sack to drain

Put the Lapu Lapu fillet on your hoagie roll and use a knife or spoon to apply a liberal amount of the tartar sauce mixture, layer a few of the sliced tomatoes on top of that and sprinkle a pinch of salt and pepper to the tomato, add the lettuce and the top cover bun, cut, serve and enjoy.

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