May 19, 2017
By Chef Lucia Watson
For each sandwich . . .
Prepare in advance: herb mayonnaise
Then:
1/2 c. flour
salt and pepper
small pinch of cayenne
butter or bacon fat for frying the fish
1 crappie (or other fish) fillet
2 slices good sandwich bread
iceberg lettuce
2 slices thick bacon, cooked
sliced fresh tomatoes
€¢ Combine the flour, salt, pepper, and cayenne. Dust each fillet in the flour mixture.
€¢ Heat the butter or bacon fat in a sauté pan until almost smoking. Sauté each fillet about 4 minutes on each side, until crisp and golden.
€¢ Toast the bread and spread with the mayonnaise. Layer on the tomato, lettuce, and bacon.
€¢ Place the fillet on top of the bacon and top with the bread.
Herb mayonnaise€¦
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. white pepper
1 egg
few drops of Tabasco sauce
few drops of Worcestershire sauce
1/2 c. vegetable oil
1/2 c. olive oil
2 tbsp. mixed and chopped fresh herbs
(parsley, tarragon, chives)
€¢ Put all ingredients except the oils in the bowl of a food processor fitted with a metal blade. Process.
€¢ With the motor running, slowly pour in the oil in a steady stream. Thin the mayo with a few drops of warm water if it seems too thick.
€¢ Stir in the herbs; add salt, pepper, and lemon to taste.
Fish Tip: Many anglers believe that panfish like crappies and bluegills are the finest-tasting fish of all. Practice selective harvest with panfish, too, keeping the more plentiful smaller to medium fish and releasing larger ones to sustain good fishing.
Cook's Tip: The key to making mayonnaise is to add the oil very slowly. If the mayo gets too thick, add a few drops of warm water then continue with the oil. Vary the herbs in the recipe for a change of flavor, or you can omit them for a simple mayonnaise.
