What
you need,
1
cup buttermilk
Salt
and Pepper
4
5oz. walleye fillets or any firm white fish
1
cup stone ground cornmeal
2
green onions, sliced
¼
cup mayo
2
tbsp. whole grain mustard
2
heaping tbsp. pickled jalapenos and 1 tbsp. of the juice from the jar
¼
cup vegetable oil
3
cups thinly sliced iceberg lettuce
2-4
soft hoagie or hamburger buns, split and toasted
Put
the buttermilk in a large bowl, season with salt and pepper. Place the fish
fillets in the buttermilk to soak until ready to fry, about 15minutes.
In
a shallow dish combine the corn meal with ½ teaspoon each of salt and pepper.
In
a small bowl combine the mayo, mustard, green onion, jalapenos and pickling
juice, mix well to combine, set aside.
Heat
the oil in large cast iron frying pan until it reaches 350 degrees. Carefully remove
the fish fillets from the buttermilk, shaking off any excess, place into the
cornmeal and press to coat well.
Cook
in the hot oil for 3-5 minutes per side until golden brown and cooked through.
Cook
the fish in batches if you need too, keeping the cooked fish warm in a 200
degree oven on a baking sheet.
Toss
the lettuce with the jalapeno dressing and season with salt and pepper. Add a little more
jalapeno juice if you need to thin it out a bit.
Divide
the cooked fish onto the toasted buns and top with the slaw.
Jen of My Tiny Oven
