Potato-chip crusted dolphin sandwiches
Cold, Hard Football Facts for Jan 02, 2009
We were just flipping through the new cookbook, "Diners, Drive-Ins, Dives: An All-American Road Trip" by Food Network star Guy Fieri when we came across this interesting recipe from Scully's Tavern in Miami.
It's a recipe for potato-chip encrusted mahi-mahi (dolphin fish) sandwiches. Given the fact that the Dolphins are one of the big surprise stories of 2008, it seemed fitting to publish it here.
Plus, with the fact that it uses crushed potato chips, it seemed right up our alley here in our collection of cool, casual tailgate recipes. Seriously, what tailgater doesn't have a bag of crushed potato chips laying around his pantry, his truck or his bed?
For the batter:
- 8 large eggs
- ¾ cup finely grated parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 1 cup fresh flat-leaf parsley, chopped
For the fish:
- Oil for frying
- 6 6-ounce mahi-mahi filets (you can use other kinds of fish)
- 6 cups crushed potato chips
- 6 Kaiser rolls
- 6 thin slices of onion
- 6 slices of tomato
- 6 leaves of green lettuce
- Tartar sauce
- Lemon wedges
Heat oil in a deep fryer or in a heavy pot (about 4 inches of oil) to 375 degrees. Remember: if the oil is too hot, your food will burn on the outside and not cook insisde; if oil is not hot enough, food won't crisp up and will be greasy.
Whisk the eggs, parmesan, salt, pepper and parsley together in a large bowl. If filets are thick, butterfly them so they'll cook all the way through without the crust getting too dark. Fill one pan with flour and another with crushed potato chips.
Dredge fish, one filet at a time, first in the flour and then in the egg batter (letting excess batter drip back into the bowl). Then lay the filets in the pan of chips, pressing and turning to coat evenly. It's best to use the one-wet-hand/one-dry-hand method of dredging.
Carefully slip the fish into the oil and fry until it floats to the surface, is golden brown and cooked through, about 3 to 4 minutes. Transfer the fish to paper towels to drain.
Place fish on rolls and garnish with onion, tomato, lettuce, tartar sauce and lemon. Makes six sandwiches.
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