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Crispy tempura pollock with a creamy remoulade sauce topped with fennel slaw on a toasted brioche bun.
Yield: 4 Servings
Fennel Slaw
1 Tablespoon mayonnaise
1 Tablespoon nonfat plain Greek yogurt
1 ½ Tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoons salt
1 ½ cups thinly shaved fennel, white part only
½ cup shredded red cabbage
Cajun Remoulade Sauce
½ cup mayonnaise
1/8 teaspoon Cajun seasoning
½ teaspoon Tabasco sauce
1/8 teaspoon granulated garlic
1/8 teaspoon ground white pepper
1/8 teaspoon Kosher salt
1 ½ teaspoons finely chopped green onions
1 ½ teaspoons finely chopped fresh parsley
Fried Tempura Pollock
3 Tablespoons all-purpose flour, sifted
1 teaspoon cornstarch
1/8 teaspoon Kosher salt
1 ½ cups seltzer water
1 ½ pounds pollock fillets, cut into four equal size pieces
Bayou-Inspired Pollock Sandwich
1 pound store-bought crisscut French fries or fries of choice
Oil for deep-fat frying
¼ cup butter
4 brioche buns
Eggs, Fish, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Fennel Slaw:
Add mayonnaise, yogurt, vinegar, sugar, and salt to a bowl. Combine until well-blended. Add cabbage and fennel, and mix until evenly coated. Cover, and place in the refrigerator for at least 4 hours before serving.
To Prepare Cajun Remoulade Sauce:
In a bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Fried Tempura Pollock:
Sift flour into a stainless steel bowl. Add cornstarch and salt. Add seltzer water. Using a wire whisk, whip until smooth. Dip fillet in the batter to coat thoroughly. Place into a preheated 350 degree Fahrenheit deep fryer. Cook for 3 to 4 minutes until the fish is golden brown. Remove from oil and drain well. Serve warm.
To Prepare Bayou-Inspired Pollock Sandwich:
Fry or bake French fries according to the manufacturer’s directions. Divide into four portions. Serve warm. Spread 1/2 Tablespoon butter on the bottom and top of each brioche bun and toast until lightly golden. Spread 1 Tablespoon Cajun Remoulade Sauce on the top and bottom of each bun. In order, top the bottom of the bun with:
– 1 piece of fried tempura pollock
– ½ cup fennel slaw.
Close the sandwich with the top of the bun and place on a serving plate with one portion of fries on the side. Enjoy immediately!
