25 min
BONUS Episode Cookalong: Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce Beyond the Plate
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- Food
This week, we’re taking a short break from our regular schedule to share a special bonus episode with our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles. Join host, Kappy, in his kitchen as he creates a sandwich combining ingredients from a few of our season’s partners to make a delicious lunch (or dinner). He walks you step-by-step through the recipe so you can literally cook along with him in real time. For the full recipe instructions, visit beyondtheplatepodcast.com. Enjoy this episode as we go Beyond the Plate... with Kappy… in his kitchen!
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 2 Sandwiches
RECIPE INGREDIENTS
For the Blackening/Cajun Spice:
1 Tablespoon sweet paprika
1 Tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon New Mexico green chile powder, or chile powder of your choice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
*salt and pepper will be used on their own to season the fish
For the ‘Christmas’ Remoulade:
1/2 cup mayo
Splash of rice vinegar, about 1 Tablespoon
1-2 Tablespoons Wickles Wicked Jalapeño Relish
1-2 Tablespoons Wickles Spicy Red Sandwich Spread
Salt and pepper, to taste
For the Sandwich:
2 Martin's Hoagie Rolls, or other long rolls
2-3 Tablespoons butter, softened/spreadable
Sprinkle of granulated garlic, about 1/2 teaspoon
2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets
Salt and pepper, to taste
Olive oil cooking spray
Olive oil or vegetable oil
1 cup shredded lettuce (shrettuce), such as iceberg or romaine
1 tomato, cut into ¼” inch thin slices
Your favorite hot sauce, to splash, optional
1 lemon, cut into wedges, optional
EQUIPMENT ESSENTIALS
1 medium to large size cast iron skillet (or skillet type of choice)
2 small mixing bowls
Baking sheet or aluminum foil
Fish spatula or turner
This episode (and recipe) is made possible with the help of our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.
Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com
Follow Beyond the Plate on Facebook and Twitter
Follow Kappy on Instagram and Twitter
This week, we’re taking a short break from our regular schedule to share a special bonus episode with our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles. Join host, Kappy, in his kitchen as he creates a sandwich combining ingredients from a few of our season’s partners to make a delicious lunch (or dinner). He walks you step-by-step through the recipe so you can literally cook along with him in real time. For the full recipe instructions, visit beyondtheplatepodcast.com. Enjoy this episode as we go Beyond the Plate... with Kappy… in his kitchen!
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 2 Sandwiches
RECIPE INGREDIENTS
For the Blackening/Cajun Spice:
1 Tablespoon sweet paprika
1 Tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon New Mexico green chile powder, or chile powder of your choice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
*salt and pepper will be used on their own to season the fish
For the ‘Christmas’ Remoulade:
1/2 cup mayo
Splash of rice vinegar, about 1 Tablespoon
1-2 Tablespoons Wickles Wicked Jalapeño Relish
1-2 Tablespoons Wickles Spicy Red Sandwich Spread
Salt and pepper, to taste
For the Sandwich:
2 Martin's Hoagie Rolls, or other long rolls
2-3 Tablespoons butter, softened/spreadable
Sprinkle of granulated garlic, about 1/2 teaspoon
2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets
Salt and pepper, to taste
Olive oil cooking spray
Olive oil or vegetable oil
1 cup shredded lettuce (shrettuce), such as iceberg or romaine
1 tomato, cut into ¼” inch thin slices
Your favorite hot sauce, to splash, optional
1 lemon, cut into wedges, optional
EQUIPMENT ESSENTIALS
1 medium to large size cast iron skillet (or skillet type of choice)
2 small mixing bowls
Baking sheet or aluminum foil
Fish spatula or turner
This episode (and recipe) is made possible with the help of our friends at Martin’s Famous Potato Rolls, Real Good Fish and Wickles Pickles.
Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com
Follow Beyond the Plate on Facebook and Twitter
Follow Kappy on Instagram and Twitter
25 min