Fish Sandwiches with Jalepeno Slaw
1 cup milk
kosher salt and ground pepper
4 5-6-ounce tilapia fillets
1 cup cornmeal
2 scallions, thinly sliced
1/4 cup mayonaise
2 tablespoons whole-grain mustard
2 tablespoons chopped pickled jalepenos and 1 tablespoon of juice from the jar
vegetable oil for frying
3 cups thinly sliced iceberg lettuce
4 soft hoagie rolls, split and toasted
1. Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak in until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each of salt and pepper.
2. Combine the scallions, mayonnaise, mustard, jalepenos, and juice in a bowl. Heat about two inches of vegetable oil in a large pot over medium heat. Remove two filets from the milk and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden brown and just cooked through. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining filets.
3. Toss the lettuce with the dressing and season with salt, pepper, and more jalepeno juice. Divide the fish and slaw among the rolls.