Portico Tempura Mahi Sando

Directions Print

1. Mix the shredded carrots with juice of ½ a lemon, chopped cilantro, and salt and pepper to taste. Set aside.
2. Thinly shave the radish, place in ice water and reserve.
3. For the lemon honey aioli, in a bowl mix hot honey, mayonnaise, and the remaining ½ of the lemon juice. Season with salt and pepper and set aside.
4. For the fish, season with Cajun seasoning and set aside. In a bowl, follow instructions for the tempura batter and set aside. With some of the dry tempura mix, toss the seasoned fish and shake off excess. Dip in the tempura and then the panko breadcrumbs. Fry for 4-6 minutes at 350° or until fish is 145° internal temperature.
5. Drop the fries in the deep fryer and fry for 4 minutes. When done, drain well and season with Cajun seasoning.
6. To plate, toast the bun and spread aioli on both sides. Place 1 leaf of green leaf on the bottom bun and top with the fried fish. Place the carrot slaw and sliced radishes on top and finish with the remaining bun. Serve with fries. Enjoy!