Sous-marins au tilapia

Familiale

avec frites assaisonnées

10 min

Difficulté: 2/3

Cajun

Ce soir, l'ultime sandwich au tilapia d'inspiration cajun vous attend. Celui-ci est bourré à craquer de salade de chou citronnée et servi avec des frites à l'ail acidulées!

Allergens

Orge

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Tilapia

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Assiette peu profond

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Fouet

Écumoire

Tags

Familiale

Ingrédients

Tilapia

300 g

Pain à sandwich

2 unit(s)

Chou vert, émincé

56 g

Aneth

7 g

Mayonnaise

4 tbsp

Mélange d’épices acidulé à l’ail

1 tbsp

Pomme de terre Russet

2 unit(s)

Œuf

1 unit(s)

Chapelure panko

0.5 cup

Cajun Spice Blend

1 tbsp

Sucre

0.25 tsp

Poivre

0.063 tsp

Farine tout usage

2 tbsp

Huile

5 tbsp

Sel

0.063 tsp

Preparation

Halve potatoes lengthwise, then cut into 1/2-inch wedges.
Add potatoes, half the Cajun Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
Season with salt and pepper. Toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Roughly chop dill.
Combine Zesty Garlic Blend and panko in a shallow dish. Set aside.
Whisk together egg and 1 tbsp (2 tbsp) water in another shallow dish. Set aside.

Firmly pat tilapia dry with paper towels. Sprinkle 1/2 tbsp (1 tbsp) flour over each side.
Working with one tilapia fillet at a time, dip into egg mixture, then panko mixture. Turn to coat both sides.
Transfer breaded tilapia to a plate.

Heat a large non-stick pan over medium heat.
Meanwhile, line a plate with paper towels.
When the pan is hot, add 1/4 cup (1/2 cup) oil.
Working with one piece of tilapia at a time, carefully add to the pan.
Cook, flipping halfway, until golden-brown and cooked through, 3-4 min per side.**
Using a slotted spoon, carefully transfer each piece of tilapia to the prepared plate. Season with salt.

Meanwhile, add cabbage, dill, half the mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then toss to coat.
Halve buns. Arrange on an unlined baking sheet, cut-side up.
Toast in the bottom of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Stir together remaining Cajun Spice Blend and remaining mayo in a small bowl.
Stack tilapia and dill slaw on bottom buns. Close with top buns.
Serve spiced fries and Cajun mayo alongside.