accolades from Saveur, Culture, Good Food Awards, Urban Famr, and Wine Spectator

Fish Sandwich with Outstanding Jerk Jicama Slaw from Jason Schaan

I receive daily emails from Tasting Table, a site I love, and this recipe was adapted from their sous chef series featuring Jason Schaan.  This slaw which topped off his fish sandwich was so good, I ate it on everything in sight for a week solid.  For a Mexican version of this slaw and a low carb version of the sandwich click here.

Fish sandwich
Fish sandwich with Jerk Jicama-Tomatillo Slaw

Fish Sandwich Modifications

The recipe is slightly adapted by me to include fresh tomatillos instead of the celery root, and to lightly fry the fish rather than grill it.  Other than these variations, the recipe is true to Jason Schaan’s.  I did use my own wonderful heirloom tomatoes and put the whole thing on a great pretzel roll from New French Bakery in Minnesota.  Add a Honey Weiss beer and you’re in heaven.

fish sandwich slaw
Jerk Jicama-Tomatillo Slaw

Fish Sandwich with Jerk Jicama Slaw

This is a fish sandwich with an awesome jerk jicama slaw as a topper, and then sandwiched between a salty robust pretzel roll. A low carb version of this can be found here.
Course Lunch
Cuisine Caribbean
Keyword fish sandwich, jerk sauce, jerk seasoning, jerk slaw, jicama
Meat & Poultry seafood
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 1281
Author dorothy stainbrook

Ingredients

  • 1 cup mayonnaise
  • 2 tsp jerk seasoning mix
  • 1 small jicama peeled and thinly chopped or julienned
  • 5 tomatillos peeled and chopped
  • 1 cup granny smith apples peeled & sliced into thin matchsticks
  • 1 lime juiced
  • 1/2 cup cilantro chopped or minced
  • 1/2 tsp salt or to taste
  • 2 Tbsp refined olive oil
  • 2 eggs lightly beaten with wire whip
  • 1 1/2 cup panko crumbs
  • 2 4-oz Tilapia filets use red snapper if available
  • 2 pretzel rolls
  • 1 tomato sliced

Instructions

  • In a small bowl, mix together the mayonnaise and the jerk seasoning (test how hot the seasoning is – some are quite hot and some are medium). This is called jerk aioli.
  • Combine the next 6 ingredients plus 2 Tbsp of the jerk mayo mix in a large bowl (make sure everything is chopped to be bite size). Cover and place in refrigerator until ready to use.
  • Dry the fish filets thoroughly with paper towels. Heat oil to quite hot in large skillet. Dip the filets first in the beaten eggs and then in the panko crumbs and place in hot skillet.
  • Lightly fry breaded fish for about 2-3 minutes and then turn and fry on the other side. Transfer the fish to a plate.
  • To serve: spread the pretzel roll with the jerk may (aioli). Top the rolls with the slaw, the tomatoes and the fish. Place the slaw on the table for those who want more! Serve with a cold beer for a summer dinner on the patio.

Nutrition

Calories: 1281kcal | Carbohydrates: 70g | Protein: 16g | Fat: 106g | Sugar: 20g

1 Comment

  1. Gloria Raheja on August 18, 2012 at 12:15 pm

    This looks great, I’m definitely going to make it! I’m off on a short research trip tomorrow so it will be a while but I certainly want to try this before the heirloom tomato season is over.

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