Recipe courtesy of Robert Irvine
Episode: Culture Clash
Print
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Seasoned Flour:
  • 2 pounds all-purpose flour
  • 2 tablespoons chili powder 
  • 2 tablespoons dried thyme 
  • 2 tablespoons salt 
  • 2 teaspoons freshly ground black pepper 
Buttermilk Egg-Wash:
  • 4 cups buttermilk
  • 6 eggs 
Caper Sauce:
  • 1 1/2 cups mayonnaise
  • 2 tablespoons capers, chopped 
  • 1 lemon, juiced 
  • Salt and freshly ground black pepper
Fish Supreme Sandwich:
  • Vegetable oil, for frying
  • Six 6-ounce whiting fillets
  • 1/4 cup grapeseed oil 
  • 6 brioche buns
  • 3/4 cup ketchup 
  • 12 slices tomato
  • Salt and freshly ground black pepper
  • 3 cups shredded lettuce
  • 1 yellow onion, sliced 
  • 6 lemon wedges, for serving

Directions

For the flour: In a bowl combine the flour, chili powder, dry thyme, salt and pepper and mix to disperse the seasoning throughout the flour.

For the egg wash: In a bowl combine the buttermilk and eggs, and whisk to combine.

For the sauce: In a bowl combine the mayo, capers and lemon juice, and mix. Season with salt and pepper, being very careful with the salt as the capers are already salty.

For the sandwich: Preheat enough oil to come 2 to 3 inches up the side of a medium saucepot over medium-high heat, until a deep-frying thermometer inserted into the oil reaches 350 degrees F.

Dredge the fish in the egg wash then in the seasoned flour. Dip in the egg wash again and the flour again. Carefully float the fish in the hot oil and cook until golden brown. Remove from the oil and rest the fish on paper towels to drain excess oil.

Set a skillet or saute pan over medium-high heat, and heat the grapeseed oil (you may have to do this in batches so portion out the oil for how many batches it will take to toast all of the buns). Toast the buns until golden brown.

Spread 1 tablespoon of the caper sauce on both sides of the toasted buns and 1 tablespoon of the ketchup on the top half of each bun.

Season the tomato slices with salt and pepper and arrange 2 slices on the bottom halves of each bun. Place some shredded lettuce on top of the tomatoes. Place 3 to 4 onion rings on top of the lettuce. Cut the fish in half and stack the 2 pieces of fish on top of each bun and top with the top half of the bun. Serve each sandwich with a lemon wedge.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

The Fish Point Sandwich

Recipe courtesy of The Algonquin Hotel

Sauce Supreme

Recipe courtesy of Emeril Lagasse

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Knocks and Beans Supreme

Recipe courtesy of Rachael Ray

Chicken Supreme with Truffle and Sage

Recipe courtesy of Chuck Hughes

Fish Pickle

Recipe courtesy of Beena Lalaji

Fish Tacos

Recipe courtesy of Bobby Flay

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here