Ingredients with Measurements:
- 2 fish heads, cleaned and deboned
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 1/4 cup milk
- 2 tbsp vegetable oil
- 4 sandwich buns
- 4 lettuce leaves
- 4 slices of tomato
- 4 slices of onion
- Tartar sauce (optional)
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together flour, cornmeal, paprika, garlic powder, salt, and black pepper.
2. In another shallow dish, whisk together egg and milk.
3. Dip each fish head into the flour mixture, then into the egg mixture, and back into the flour mixture, pressing the coating onto the fish head.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Add the fish heads to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through.
6. Remove the fish heads from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Toast the sandwich buns.
8. Spread tartar sauce (if using) on the bottom half of each bun.
9. Place a lettuce leaf, a slice of tomato, and a slice of onion on top of the tartar sauce.
10. Place a fish head on top of the vegetables.
11. Cover with the top half of the bun.
12. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 3g
Cholesterol: 135mg
Sodium: 900mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 6g
Protein: 28g
Substitutions for ingredients:
- Fish heads can be substituted with any firm white fish fillets.
- Cornmeal can be substituted with breadcrumbs or panko.
- Paprika and garlic powder can be substituted with any seasoning of your choice.
Variations:
- Add sliced avocado or pickles to the sandwich.
- Use different types of lettuce or add arugula or spinach.
- Use different types of bread, such as ciabatta or sourdough.
- Make a fish head po' boy by serving the fish heads on a baguette with remoulade sauce.
Tips and tricks:
- Make sure the fish heads are completely deboned before cooking.
- Pat the fish heads dry with paper towels before coating them in the flour mixture to ensure the coating sticks.
- Use tongs to flip the fish heads in the skillet to prevent the coating from falling off.
- Serve the sandwich with a side of fries or coleslaw.
Storage instructions:
The fish heads can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish heads in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a wooden board or a plate with a side of fries or coleslaw.
Garnishes:
Garnish the sandwich with a sprig of parsley or cilantro.
Pairings:
Pair the sandwich with a cold beer or a glass of white wine.
Suggested side dishes:
Fries, coleslaw, potato salad, or macaroni salad.
Troubleshooting advice:
- If the coating falls off the fish heads, make sure they are completely dry before coating them in the flour mixture.
- If the fish heads are not cooked through, lower the heat and cook them for a few more minutes.
Food safety advice:
Make sure the fish heads are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Fish head sandwiches are a popular street food in many parts of the world, including Asia and the Caribbean.
Flavor profiles:
The fish head sandwich has a crispy and flavorful coating with tender and juicy fish inside. The tartar sauce adds a tangy and creamy flavor, while the vegetables add freshness and crunch.
Serving suggestions:
Serve the sandwich with a side of fries or coleslaw and a cold beer or a glass of white wine.
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Taste: Savory, Tangy, Spicy, Umami, Herbaceous