Fried Rockfish Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Fried Rock Fish:
· I Large Rockfish Filet (Cut into 2 Pieces)
· 1 Cups Buttermilk
· 1 Cups Corn Starch
· 1 Cup All Purpose Flour
· 3 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 3 tbs Salt & Pepper
Quick Pickles:
· 1 Cucumber
· 1 Cups Vinegar
· 1 tbs Salt
· 1 tbs Sugar
· 1 tbs Chili Crisp
· 2 tbs Kimchi
Cole Slaw:
· 1 Green Cabbage (Thinly Sliced)
· 1 Carrot (Grated)
· ¼ Cup Mayo
· ¼ Cup Greek Yogurt
· 3 tbs Red Wine Vinegar
· 2 tbs Sugar
· 1 tbs MSG
· 1 tbs Onion Powder
· 1 tbs Garlic Powder
· Salt & Pepper to Taste
Remoulade Sauce:
· ½ Cup Ketchup
· ½ Cup Mayo
· 2 tbs Dijon Mustard
· 1 tbs Horseradish
· 1 tbs Hot sauce
· ½ tbs Worcestershire
· Juice of 1 Lemon
· Salt & Pepper to Taste
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste form
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball form
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Quick Pickles:
1. Place the sliced cucumber into deli container
2. Combine the other ingredients, then shake and set aside
3. Let rest for at least 30 minutes
Coleslaw:
1. Place the carrot and green cabbage into a large bowl
2. In a small bowl, combine the yogurt, mayo, vinegar and dry seasonings. Mix well
3. Pour the liquid mixture into the cabbage blend. Mix and set aside in the refrigerator
Remoulade Sauce:
1. Mix all ingredients in a bowl
Buttermilk Fried Rockfish:
1. In a bowl, mix the buttermilk and half of the dry seasoning.
2. Place in the rockfish and let marinate for at least 1 hour or up to 3 hours
3. In another bowl, mix the corn starch, all-purpose flour and remining dry ingredients
4. Place the marinated fish into the dry dredge. Make sure to fully coat each piece
5. In a large Wok or Cast-Iron pan, fry in 350° oil for roughly 3-7 minutes. Once golden brown and crispy set aside on a wire rack
Fried Grouper Sandwich:
1. To construct the sandwich, place down your toasted bottom bun with a dab of the remoulade, followed by a monstrous piece of fried rockfish, a hearty portion of pickles, a handful of the coleslaw and finally the toasted top bun with more sauce. Enjoy!
