Spicy Lemon Pepper Chicken Sandwich | New Soul Kitchen

Instructions

For Tomato salad: 1 English cumber peeled and sliced into ¼ inch rounds 4 scallions thinly sliced 3 Roma tomatoes cut into quarters 1 small onion sliced 2 tbs of honey 1 tbs olive oil ¼ cup balsamic vinegar Kosher salt (to taste) Black pepper (to taste) Method: 1. Mix cucumbers, tomatoes, scallions, and onions in a bowl and evenly mix, next drizzle on the honey, olive oil, balsamic vinegar and salt and pepper and mix well, and set aside until ready to serve. For Remoulade Sauce: ½ cup Mayonnaise 2 tbs pickled relish 2 tbs minced garlic 2 tsp dried oregano 1 tbs hot sauce ½ tbs Dijon mustard 1 tbs capers ½ tbs smoked paprika Pinch of cayenne pepper Lemon zest ½ lemon juiced Method: 1. Add all ingredients to a medium sized bowl and mix until all ingredients are incorporated evenly and set aside in the refrigerator. Ingredients Seasoned Flour Dredge for Fish: 1 cup all-purpose flour 1 tbs Corn starch 1 cup corn meal 2 tbs lemon pepper seasoning 2 tsp smoked paprika 1 tsp dried oregano Kosher salt (to taste) Method: In a large bowl, mix all dry ingredients until everything is evenly mixed. Ingredients Fried Cod: 1 lb. of cod filet cut into 4 strips 1 tbs lemon pepper to season the fish 4 cups of cooking oil 2 hoagie rolls 1 head Bib lettuce 1 large tomato sliced and cut in half ½ cup of sliced pickles Method: 1. Place a large skillet with cooking oil over medium high heat. 2. Season fish on both sides with lemon pepper, coat with the seasoned flour and cornmeal mixture, shake off excess batter and place fish into the hot oil. Cook for 4 minutes on each side until golden brown. 3. Remove from heat and place on a sheet tray with a rack, lightly sprinkle more lemon pepper spice onto the hot fish. 4. Slice open the hoagie rolls and coat each side with remoulade sauce, lay out about 4 pickles on one side for each sandwich. Lay out the bib lettuce, sliced tomatoes, and the fish. And serve along with tomato salad.