Max Fish-o-filet Recipe
Crispy Cape Hake whiting filet, French remoulade, red cabbage slaw, and a fire roasted lemon and a brioche bun.
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Ingredients
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Main Components
Method
Preparation Instructions
- 1
Prepare the Slaw
In a bowl, combine shredded red cabbage with a pinch of salt and set aside to soften while you prepare the other ingredients.
- 2
Make the Remoulade
In a mixing bowl, combine mayonnaise, Dijon mustard, chopped capers, fresh parsley, minced garlic, and lemon juice. Mix well and season with salt and black pepper to taste. Refrigerate until ready to use.
- 3
Cook the Fish
In a large skillet, heat oil over medium-high heat. Season the Cape Hake filets with salt and pepper. Once the oil is hot, carefully add the filets and cook for about 3-4 minutes on each side or until golden brown and crispy. Remove from the pan and let drain on paper towels.
- 4
- 5
Assemble the Sandwich
Toast the brioche buns lightly. Spread a generous amount of remoulade on the bottom half of each bun. Add a crispy Cape Hake filet on top, followed by a scoop of the red cabbage slaw. Top with the other half of the bun and serve with the fire roasted lemon slices on the side.
