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Set a large, 12-inch saute pan over medium-high heat. Add 3/4 cup of the vegetable oil and once hot, add the breaded fish to the pan. Fry the fish in batches in the hot oil until golden brown, about 2 1/2 minutes on the first side, turn and cook an additional 1 1/2 minutes. Set the cooked fish aside on a paper lined plate while you prepare the bread and mayonnaise. Brush the centers of the Kaiser rolls with the remaining 3 tablespoons of the olive oil and grill over medium heat to toast, about 1 1/2 to 2 minutes. Set aside as you prepare the mayonnaise.
In the carafe of a blender, combine the egg, lemon juice, garlic, mustard, and chipotle. Pulse until well incorporated. With the blender running, slowly drizzle 1 1/4 cups of the oil through the feed tube into the carafe to form a mayonnaise. Season with 1/2 teaspoon of the salt. Spread about 1 tablespoon of the mayonnaise on each of the Kaiser roll tops. Place 1/3 cup of the lettuce on top of the mayonnaise, and place a fish fillet on top of the toasted Kaiser roll bottom. Place another 1 tablespoon of the mayonnaise on top of the fish, and top with a slice of tomato. Place the tops of the Kaiser rolls over the fish and tomatoes to form a sandwich. Serve immediately with a pickle.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.