This week, we’re taking a short break from our regular schedule to share a special bonus episode with our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles. Join host, Kappy, in his kitchen as he creates a sandwich combining ingredients from a few of our season’s partners to make a delicious lunch (or dinner). He walks you step-by-step through the recipe so you can literally cook along with him in real time. Scroll down to get the full recipe instructions. Enjoy this episode as we go Beyond the Plate… with Kappy… in his kitchen!
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with ‘Christmas’ Remoulade and Shrettuce
Makes 2 Sandwiches
RECIPE INGREDIENTS
For the Blackening/Cajun Spice:
1 Tablespoon sweet paprika
1 Tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon New Mexico green chile powder, or chile powder of your choice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
*salt and pepper will be used on their own to season the fish
For the ‘Christmas’ Remoulade:
1/2 cup mayo
Splash of rice vinegar, about 1 Tablespoon
1-2 Tablespoons Wickles Wicked Jalapeño Relish
1-2 Tablespoons Wickles Spicy Red Sandwich Spread
Salt and pepper, to taste
For the Sandwich:
2 Martin’s Hoagie Rolls, or other long rolls
2-3 Tablespoons butter, softened/spreadable
Sprinkle of granulated garlic, about 1/2 teaspoon
2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets
Salt and pepper, to taste
Olive oil cooking spray
Olive oil or vegetable oil
1 cup shredded lettuce (shrettuce), such as iceberg or romaine
1 tomato, cut into ¼” inch thin slices
Your favorite hot sauce, to splash, optional
1 lemon, cut into wedges, optional
Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You’ll want it hot, so it’s ok to have it heating for more than a few minutes.
For the Blackening/Cajun Spice:
Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose.
For the ‘Christmas’ Remoulade:
Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside.
For the Sandwich:
Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.”
Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque.
If you’re comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.
Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven’t slathered the rolls with remoulade).
Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeeze of fresh lemon and the roll top. Cut in half and demolish!
EQUIPMENT ESSENTIALS
1 medium to large size cast iron skillet (or skillet type of choice)
2 small mixing bowls
Baking sheet or aluminum foil
Fish spatula or turner
This episode (and recipe) is made possible with the help of our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.
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