A Grilled Fish Sandwich Recipe That’s Surprisingly Flavorful
THE CHEF: MASON HEREFORD
His Eating places: Turkey and the Wolf and Molly’s Rise and Shine, each in New Orleans
What He’s Identified For: Ingenious and dramatic sandwiches. A beneficiant hand with seasoning and a penchant for daring flavors.
WSJ+ Members: Join a cooking class with Mason Hereford at wsjplus.com/slowfoodfast.
IT DIDN’T TAKE LONG after opening Turkey and the Wolf in New Orleans in 2016 for chef Mason Hereford to earn a faithful following for his sandwiches. He has, as a matter of truth, thought of himself a “sandwich maestro” since he was a line prepare dinner, experimenting in different cooks’ kitchens.
This open-face sandwich, Mr. Hereford’s first Sluggish Meals Quick recipe, dates again to these freewheeling days. The mixture of creamy grilled-catfish salad with kale, clementines and a kicky Sriracha dressing positively exudes youthful exuberance.
Mr. Hereford grills the catfish till it’s nicely charred. “To get the feel and taste proper, you need to actually prepare dinner this. You possibly can’t overcook it,” he stated. He additionally recommends overdressing the kale and citrus. “If a dressing tastes good out of the spoon, and the inexperienced you place it on received’t go limp or get oversaturated,” he stated, “I feel you shouldn’t maintain again.”
—Kitty Greenwald is a chef, meals author and the co-author of ‘Sluggish Fires’ (Clarkson Potter)
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This open-face sandwich, chef Mason Hereford’s first Sluggish Meals Quick recipe, combines creamy grilled-catfish salad with kale, clementines and a kicky Sriracha dressing.
- 6½ tablespoons olive oil
- 1½ kilos catfish fillets
- Kosher salt and freshly floor black pepper
- 6 ounces kale, stemmed
- 4 thick slices nation bread
- ¼ cup bitter cream
- 1½ tablespoons fish sauce
- 1 tablespoon malt vinegar
- 2½ tablespoons recent lime juice
- 1 jalapeño, minced
- 1 tablespoon rice vinegar
- ½ tablespoon Sriracha
- ½ cup chopped cilantro
- ¼ cup chopped parsley
- 12 very skinny slices crimson onion
- 1½ tangerines or clementines, separated into segments
- 1 (2-inch) piece horseradish root, peeled (optionally available)
- Preheat a grill to medium-high or set a grill pan on range over medium-high warmth. Rub 1½ tablespoons olive oil throughout fish and season fillets with salt and pepper. In a big bowl, toss kale with 1 tablespoon olive oil. Season with salt and pepper. Brush each side of bread generously with remaining olive oil.
- Lay fish on grill or into grill pan and grill, uncovered, till heavy grill marks set in on each side and fish is well-done, about 3 minutes per facet. Switch fish to a plate, and don’t fear if it falls aside. Grill kale over medium-high warmth till blistered in spots, about 30 seconds per facet, and switch to a big bowl. Grill bread till charred in spots and crisp, about 1 minute per facet.
- Make the catfish salad: In a medium bowl, combine bitter cream, half the fish sauce, malt vinegar, 1 tablespoon lime juice and minced jalapeño. Stir in grilled catfish, breaking fillets into bite-size items. Season with salt and pepper.
- Simply earlier than serving, make the dressing: In a small bowl, combine remaining lime juice and fish sauce with rice vinegar and Sriracha. Over a medium bowl, tear grilled kale into 2-inch items. Toss in cilantro, parsley, onions and citrus segments. Toss salad with sufficient dressing to generously coat. Unfold catfish salad over grilled bread. High with kale-citrus salad. Grate horseradish over prime, if utilizing.
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