G. Garvin adds even more crunch to his golden-fried fish by topping his sandwich with crispy onions!
Sign up for #discoveryplus to stream the entire library of #GuysRanchKitchen:.
Get the dish ▶
Subscribe to Food Network ▶

Welcome to Food Network, where discovering to cook is as simple as clicking play! Get your apron and prepare yourself to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes take a look at our finest programs, take you inside our favorite restaurant and be your resource in the kitchen to ensure every meal is a 10/10!

Fried Tilapia Po' Boy
RECIPE THANKS TO G. GARVIN
Level: Intermediate
Total: 1 hr 30 min
Active: 55 minutes
Yield: 4 portions

Ingredients

Aioli:

2 red bell peppers
1/4 cup olive oil
1 large egg yolk
1 1/2 lemons, juiced
1 teaspoon minced garlic
1 tablespoon mayonnaise, such as Duke's.
1 tablespoon Dijon mustard.
2 tablespoons chiffonade basil leaves.
Kosher salt.

Onions and Tilapia:.

2 Vidalia onions.
6 cups whole milk.
Canola oil, for frying.
2 pounds tilapia fillets.
Kosher salt and freshly cracked black pepper.
3 cups versatile flour.
1 French sourdough baguette, cut into 4 portions.
4 ounces fresh arugula.

Directions.

Special equipment: a mandoline; a deep-fryer or deep-fry thermometer.

For the aioli: Preheat a pizza oven or regular oven to 450 degrees F.

Coat the peppers with 2 tablespoons olive oil in a bowl, then place on a sheet tray. Roast up until the pepper skin burns and blisters on all sides, 10 to 15 minutes.

Location the peppers in a glass bowl and cover with plastic wrap to let steam for 10 minutes. Eliminate the peppers from the bowl and carefully get rid of the charred skins, seeds and stems. Carefully chop and set aside.

Add the egg yolk, lemon juice, garlic, mayonnaise and mustard to a medium bowl. Slowly drizzle in the staying 2 tablespoons olive oil and whisk till emulsified. Add the basil and peppers and fold together up until integrated. Season with salt and set aside.

For the onions and tilapia: Really thoroughly slice the onions into paper-thin rings on a mandoline and location in a big bowl. Cover the onions with the milk and let sit for 15 minutes.

Pre-heat a fryer or fill a large Dutch oven with 3 inches canola oil and preheat to 350 degrees F. Line a tray with a wire rack.

Slice each piece of fish down the middle, then slice on the predisposition into 2/3-inch pieces. Place the fish in a shallow dish and sprinkle with the salt and pepper. Add the flour to another shallow meal.

Dig up the fish in the flour, then shake off the excess and thoroughly location in the oil. Prepare till golden brown on all sides, 3 to 4 minutes. Remove to the wire rack.

Completely drain the onions, then carefully position them in the oil. Cook, moving the onions around, till golden brown, 3 to 4 minutes (make certain to see, as they cook quickly). Remove and season with salt.

Slice the baguette pieces through the middle horizontally without cutting through. Include the aioli to both cut sides of the bread. Lay 3 to 4 pieces of fish in each, then top with the crispy onions and the arugula and serve.

Subscribe to our channel to fill up on the most recent must-eat recipes, brilliant cooking area hacks and content from your preferred Food Network reveals.
▶ FOOD NETWORK KITCHEN APP:.
▶ WEBSITE:.
▶ COMPLETE EPISODES:.
▶ FACEBOOK:.
▶ INSTAGRAM:.
▶ TWITTER:.

#GGarvin #GuysRanchKitchen #FoodNetwork #SouthernFriedTilapiaPoBoy.

G. Garvin's Southern-Fried Tilapia Po' Young Boy|Guy's Cattle ranch Kitchen area|Food Network.