cornmeal crusted fish sandwich with chaat-y slaw
Yes of course you can make this with chicken cutlet or paneer if you like, even a handful of lil fried cornmeal shrimp - but right here in this moment it is a fried fish sandwich! A delicious, cornmeal crusted fried fish sandwich with creamy crunchy slaw and topped with crispy little Indian crunchy snack bits. Kashmiri chili powder adds a smoky moderate heat, but if you can’t find it, substitute paprika and a teensy pinch of cayenne pepper.
yield 4 sandwiches
slaw
1/4 cup yogurt
1 T mayo
3 T black mustard seed, toasted
1/2 ts coconut sugar (or 1/4 ts light brown sugar)
1/2 - 1 ts chaat masala powder
1 Persian cucumber, small diced
2 cup green cabbage, finely shredded
1/4 cup loosely packed cilantro leaves
1/2 Hass avocado
fish and Assembly
1 cup cornmeal
1 cup all-purpose flour
1/4 cup coconut sugar (or 2 T light brown sugar)
2 T Kashmiri chili powder
1 ts turmeric
1 1/2 cups buttermilk
4 4-6 oz pieces skinless white fish like haddock, lemon sole, hake etc
peanut or vegetable oil, for frying
for serving
4 potato rolls
lemon wedges
mayo (optional)
Aloo Bhujia or Sev
recipe prep
In a medium bowl, combine yogurt, mayo, mustard seed, sugar, 1/2 teaspoon chaat masala powder and a lil pinch of salt; stir to evenly mix. Adjust salt and chaat masala as needed. Add cucumber, cabbage and cilantro and stir to evenly coat. Hold off on adding avocado (diced small) until just before serving - gently fold it in when you’re ready.
Combine cornmeal, flour, sugar, chili powder and turmeric in a shallow bowl and whisk to evenly mix. Pour buttermilk into a separate shallow bowl. In a dutch oven or large saucepan, add enough oil to come 1-inch up the sides. Heat until 375F (if you don’t have a thermometer, it should immediately sizzle when you throw a little cornmeal mixture in).
Once the oil is hot, season fish pieces with kosher salt all over. Working in two batches, dredge the fish in the cornmeal mixture, shaking off any excess. Dip each piece into the buttermilk to coat and then return the fish to the cornmeal to fully coat and carefully lower them into the oil. Fry fish, turning halfway through, until deeply golden, about 8 minutes (internal temp should be 125F-130F). Using a slotted spatula, transfer fish to a wire rack set inside a baking sheet. Repeat process with remaining two pieces of fish.
For serving, if you want, add a lil swipe of mayo to the bun bottoms. Squeeze lemon juice over bun tops and bottoms. Divide fried fish between the sandwiches and top each with slaw (don’t forget the avocado!). Sprinkle with Aloo Bhujia or Sev, close those bun tops and serve!
