Prep 20 mins
Cook 5 mins
A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.
- vegetable oil (for frying)
- 1⁄2-3⁄4 lb fresh tilapia fillets, flounder, perch, any other firm fish or 1⁄2-3⁄4 lb boneless chicken breast, chicken note below
- 3⁄4 tablespoon cajun seasoning, plus additional for sprinkling
- 3⁄4 cup all-purpose flour
- 3⁄4 cup panko breadcrumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1 1⁄2 tablespoons water
- 2 mini baguette, lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)
- 4 slices tomatoes
- 4 green lettuce leaves
- 4 thin slices red onions
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 -1 1⁄2 tablespoon frank's hot sauce or 1 -1 1⁄2 tablespoon sriracha hot chili sauce
- 1⁄2 teaspoon rice vinegar
- Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.
- Preheat oil in saute pan.
- Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.
- In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.
- Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.
- To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.
- NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.
Totally Awesome recipe. Love this for tilapia to make the sandwich. Didn't make the spicy mayo as I had already made tartar sauce but will next time. Think this will be great with chicken also. Used thin sandwich buns Recipe #458394 WOW! My go to recipe from now on.
Perfect lunch! I didn't just sprinkle cajun seasoning....I made sure my fish had an intimate acquaintice with the spice. Wonderful fish sandwich. Loved the spicy mayo! I used sriracha hot sauce, and real mayo. I did have a bit much and have saved it for future enjoyment. Left out the tomato....after slicing a winter tomato from the store....it looked mushy and yucky....just wouldn't do the sandwich justice. Totally enjoyed with the fish, sauce, lettuce and onion. bun!
Deeeeelishhhh! I loved the hint of spice on the fish from the cajun seasoning (I used blackening seasoning) and the crispiness of the fish. I lightly toasted whole wheat buns which seemed to stand up to the fried fish, spicy mayo, tomatoes, red onions and lettuce very well. I used Vegenaise in place of the mayo and ended up adding more, probably about 4 T total. I used Frank's hot sauce this time and will try it with sriracha next. Thanks!