Crispy Fish or Chicken Sandwich With Spicy Mayonnaise

• vegetable oil↗

  (for frying)

• fresh tilapia fillets, flounder, perch, any other firm fish or boneless chicken breast1⁄2 - 3⁄4 lb

  chicken note below

• cajun seasoning3⁄4 tablespoon

  plus additional for sprinkling

• all-purpose flour↗3⁄4 cup
• panko breadcrumbs↗3⁄4 cup
• egg↗1
• Dijon mustard↗1 tablespoon
• water↗1 1⁄2 tablespoons
• mini baguette2

  lightly toasted (or sandwich-sized pistolettes, Hoagie rolls or buns)

• slices tomatoes↗4
• green lettuce leaves↗4
• thin slices red onions4
• Spicy Mayonnaise↗
• mayonnaise↗2 tablespoons
• lemon juice↗1 tablespoon
• tablespoon frank's hot sauce or 1 -1 1/2 tablespoon sriracha hot chili sauce↗1 - 1 1⁄2
• teaspoon rice vinegar↗1⁄2

Step-by-step instructions

1. 1

   Spicy Mayonnaise: In a small bowl combine mayonnaise, lemon juice, hot sauce, and rice vinegar until blended. Set aside.

2. 2

   Preheat oil in saute pan.

3. 3

   Wash fillets and pat dry with a towel. Lightly sprinkle with Cajun seasoning on both sides.

4. 4

   In one bowl, place flour mixed with 1 1/2 tablespoons Cajun seasoning. In a separate bowl place the panko and in a third bowl, beat together the egg, Dijon mustard and 1 1/2 tbs. water.

5. 5

   Dredge fillets into flour, then the egg mixture and lastly, the panko. Add fish or chicken to oil and fry until golden brown, about 5-6 minutes depending on thickness. Remove to a paper towel lined platter.

6. 6

   To assemble, spread the Spicy Mayonnaise mixture on both inner sides of the toasted pistolettes then layer within the hot fish (or chicken) fillets, romaine, tomatoes and onion slices.

7. 7

   NOTE: For the chicken version, with a mallet pound skinless, boneless breast fillets to a 1/8" thickness then proceed with recipe instructions.