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


  1. Mix batter with water until smooth.  Set aside. 
  2. Heat  oil in a 2" deep skillet until the temperature reaches 350 degrees. 
  3. Dip fish in batter and fry one at a time, flipping once, until golden brown on each side.
  4. Split ciabatta rolls and top with lettuce, crispy fish filets and tartar sauce.