Crispy Tilefish Sandwiches
2 golden tilefish filets
1 cup coconut oil, for frying
2/3 cup water
1/2 cup New England fish batter
2 large lettuce leaves
2 whole wheat ciabatta rolls
- Mix batter with water until smooth. Set aside.
- Heat oil in a 2" deep skillet until the temperature reaches 350 degrees.
- Dip fish in batter and fry one at a time, flipping once, until golden brown on each side.
- Split ciabatta rolls and top with lettuce, crispy fish filets and tartar sauce.