"FILET O FISH" - CHEF JOSE MENDIN
Ingredients
1ea 8oz Cobia Filet (butterflied)
2cups egg wash
2cups flour
2cups seasoned breadcrumbs
2ea cheddar cheese sliced
1cup chifonadde romaine lettuce
1tbsp white soy
1tbsp rice wine vinegar
1tsp yuzu juice
1tsp lemon juice
1tbsp chopped pickled jalapeño
1tbsp chopped shallot
2tbsp jalapeño tartar sauce
1ea brioche bun
1tsp butter
For the Fish
Using the Egg Wash, AP Flour and seasoned breadcrumbs we are going to bread our fish first by passing thru the flour then eggwash and then finishing with bread crumbs
For the Salad
In a mixing bowl add lettuce, chopped pickled jalapenos, chopped shallots, vinegar, white soy, olive oil, yuzu juice mix well.
For the tartar sauce
Ingredients
1 cup real Mayonnaise 1 cup finely chopped dill pickles 1 Tbsp dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley 1 tsp lemon juice 1/4 tsp freshly ground black pepper
1tbsp chopped pickled jalapeño 2 Tbsp finely chopped shallot
1tsp yuzu juice
MOP
Mix all using a mixing bowl.
Fry the breaded fish and toast the bread with the butter. On the lower bun add the tartar sauce, then the fried fish and top with cheese and salad. Enjoy!
1ea 8oz Cobia Filet (butterflied)
2cups egg wash
2cups flour
2cups seasoned breadcrumbs
2ea cheddar cheese sliced
1cup chifonadde romaine lettuce
1tbsp white soy
1tbsp rice wine vinegar
1tsp yuzu juice
1tsp lemon juice
1tbsp chopped pickled jalapeño
1tbsp chopped shallot
2tbsp jalapeño tartar sauce
1ea brioche bun
1tsp butter
For the Fish
Using the Egg Wash, AP Flour and seasoned breadcrumbs we are going to bread our fish first by passing thru the flour then eggwash and then finishing with bread crumbs
For the Salad
In a mixing bowl add lettuce, chopped pickled jalapenos, chopped shallots, vinegar, white soy, olive oil, yuzu juice mix well.
For the tartar sauce
Ingredients
1 cup real Mayonnaise 1 cup finely chopped dill pickles 1 Tbsp dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley 1 tsp lemon juice 1/4 tsp freshly ground black pepper
1tbsp chopped pickled jalapeño 2 Tbsp finely chopped shallot
1tsp yuzu juice
MOP
Mix all using a mixing bowl.
Fry the breaded fish and toast the bread with the butter. On the lower bun add the tartar sauce, then the fried fish and top with cheese and salad. Enjoy!