FRIED-FISH SUBS WITH CHILI SAUCE AND HERBS
The flavors of Thailand inspire this delectable sub sandwich. Fried shallots lend the sandwiches extra crunch-and even better, you can fry the fish in the allium-infused cooking oil. Rounding out the dish are pungent fish sauce, garlicky-sweet nam prik pao (Thai chili sauce), a shower of fresh herbs, and the floral pucker of lime juice.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Yield Makes 4
Number Of Ingredients 16
Steps:
- Pour enough oil into a small, heavy pot or Dutch oven to come a third of the way up sides. Heat over medium until a deep-fry thermometer reads 350°F, adjusting as necessary to maintain temperature. Meanwhile, in a medium bowl, whisk together fish sauce, lime juice, and chili sauce; season with salt and pepper. Add cucumbers, bell pepper, and serrano pepper, tossing to evenly coat. Let stand, tossing occasionally.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk in seltzer just until batter is thin and bubbly with small lumps (do not overmix); set aside. Dredge shallots in cornstarch to evenly coat; shake off any excess. Fry until golden, 2 to 3 minutes. Transfer to paper towels.
- Increase oil temperature to 360°. Working in batches, dredge fish in cornstarch to evenly coat; shake off any excess. Dip in batter, allowing excess to drain back into bowl, and gently lower into oil.
- Fry, turning a few times, until fish is just cooked through and batter is golden and crisp, 5 to 7 minutes. Transfer to a wire rack set inside a rimmed baking sheet, lightly season with salt, and let drain and cool slightly.
- Stuff rolls with fish, cucumbers and peppers, fried shallots, and herbs. Drizzle with pickling liquid and more chili sauce. Serve immediately.
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