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Hello, foodies…

It’s been a busy week! Last week, I spent a few days in North Carolina with my mom and had a wonderful visit. Then, I flew back to Philadelphia for Saturday Morning Q and In the Kitchen with David at QVC on Sunday. Now, as of late last night, I’m officially back on vacation! My plan for the next few days is to rest, recharge, and RELAX. Not to mention eat all the yummy food I can find, of course!

So who’s hosting Wednesday’s ITKWD? My friend Carolyn Gracie. Before she left I handed her my notes for our next recipe, so she’s ready. In the meantime, I wanted you to have step-by-step directions on how to make my Southern-Style Fried Fish Sandwich.

And here we go!

Southern-Style Fried Fish Sandwich
Makes 6 sandwiches

Ingredients:

Coleslaw:

• 1/3 cup mayonnaise


• 1/4 cup buttermilk


• 1/2 tsp celery salt


• 1/4 tsp ground black pepper


• 3 Tbsp white sugar


• 1 Tbsp apple cider vinegar


• 1 Tbsp lemon juice


• 1 (1-lb) bag coleslaw salad mix

Herb Tartar Sauce:

• 1 cup mayonnaise


• 2 Tbsp dill pickle relish


• 3 Tbsp chopped chives


• 2 Tbsp chopped parsley


• 2 Tbsp freshly squeezed lemon juice

Sandwich:

• 6 (5.25-oz) fresh tilapia or flounder filets, cut in half


• 2 tsp salt


• 1-1/2 tsp ground black pepper


• 1-1/4 cups all-purpose flour


• 1-1/3 cups cornmeal


• 3 eggs, beaten


• 1/4 cup vegetable oil


• 6 kaiser rolls


• Herb Tartar Sauce (recipe below)

Preparation:

1. To prepare the coleslaw, mix together the mayonnaise, buttermilk, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl. Add the shredded cabbage and carrots and gently toss until evenly coated. Refrigerate until ready to serve, at least 3 hours.

2. To prepare the Herb Tartar Sauce, mix together all of the ingredients and refrigerate until needed, at least 1 hour.

3. To prepare the fish, season both sides of the fillets with salt and pepper.

4. Set up 3 separate bowls—one filled with the flour, one with the cornmeal, and one with the eggs. Dredge the fillets in the flour, then in the eggs, and then into the cornmeal.

5. Heat the oil in a large skillet over medium heat. Once the oil is hot, cook the fish filets in batches until golden brown, about 6–8 minutes, flipping them halfway through cooking. Remove the fish from the skillet and place on a paper towel-lined platter.

6. To assemble the sandwiches, spread about 1-1/2 tablespoons tartar sauce on each side of each kaiser roll. Place 2 fish fillets in each sandwich, spreading another layer of tartar sauce between the fillets.

7. Serve immediately while fish is still warm, with the coleslaw on the side.

This recipe is prepared using the Technique® Hard Anodized Set of 2 Skillets with Color Smart (K37511).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Now, in case fried fish isn’t your fancy, our dear friend Megan who writes Project-Housewife sent us another terrific recipe…Campfire Ceviche! I’m off to catch some sunshine. Megan is going to finish my blog today. Keep it flavorful, foodies!

—David

I’m excited to visit with you again today and share my most recent summer obsession! Recently, I took a trip to south Florida and had the most amazing ceviche. Our little appetizer quickly turned into a transformational experience and I’ve been craving it ever since! Today, I’m pulling out my favorite fresh ingredients plus a few that I don’t typically use, to create this ideal (hot weather) snack.

Here in Georgia, you could literally fry an egg on any July day. I may not be brave enough to try street-fried-protein, but toss together something cold and refreshing, and I’m there!

This summer, whether you’re dining al fresco or pitching a tent in the middle of nowhere, my campfire ceviche is just what you need. Your taste buds will dance a jig and your stomach will thank you!

Enjoy every bite and I hope to see you soon!

—Megan