This Cuban fish sandwich was my entry into World Food Championships La Lechonera Mojo Criollo challenge. I didn’t win but we did really enjoy this sandwich. My son in law said it was one of his top 5 things I have made.
My Cuban fish sandwich starts with the cuban bread that is infused with Mojo and grilled to perfection. This is topped with a mojo mustard and cubanelle peppers. The fish is marinated in Mojo then breaded and fried to perfection. Once fried its topped with havarti cheese. A delicious mojo flavored purple slaw is next on this phenomenal sandwich. The top bread is then smeared with a mojo flavored mayo. Sound like a winner? My family all thought so!
Cuban Fish Sandwich Recipe
Ingredients:
For the Slaw
- 1/2 cup La Lechonera Mojo Criollo
- 1/4 cup mayo
- 1/2 sour cream
- 1/2 head shredded purple cabbage
- 1/3 cup shredded onion
- 1 medium carrot shredded
- 2 tablespoons fresh chopped cilantro
For the fish
- 12 ounces Sea Bass (2 pieces)
- 2/3 cup La Lechonera Mojo Criollo
- 1/2 cup bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
For the Sauces
- 2 tablespoons stone ground mustard
- 1 tablespoon La Lechonera Mojo Criollo
- 2 tablespoons mayo
- 1 tablespoon La Lechonera Mojo Criollo
For the Bread
- 4 slices cuban bread sliced on the diagonal
- 4 tablespoons La Lechonera Mojo Criollo
- 2 tablespoons melted butter
The remaining ingredients:
- 1/4 cup cubanelle peppers
- oil for frying
- 2 slices havarti cheese
Directions:
To make the slaw: Mix together the 1/2 cup La Lechonera Mojo Criollo, mayo, and sour cream in a medium sized bowl. Stir in the cabbage, onion, carrot, and cilantro. Set aside.
To make the sauces: Mix together the stone ground mustard and the La Lechonera Mojo Criollo in a small dish, set aside.
Mix together the mayo and La Lechonera Mojo Criollo in another small dish and set aside.
To make the fish. Place the 2/3 cup La Lechonera Mojo Criollo into a shallow dish. Add the sea bass and let marinate. While that sits begin heating about 1/2 inch of oil in a skillet. Place on medium low heat.
In another shallow dish mix the bread crumbs, salt, pepper, and garlic powder. Dip each piece of fish in the bread crumbs and turn to coat. Place in hot grease and cook for about 5-7 minutes on each side. Remove to drain and cool.
For the bread. Heat grill to medium high heat. In a small dish mix together the La Lechonera Mojo Criollo and the melted butter. Brush on bread and grill until golden on each side ( about 2-3 minutes).
To assemble sandwich: Spread one piece of bread with the mojo/mustard, top with a layer of cubanelle peppers. Place a piece of fish on the peppers and top the fish with a slice of the cheese. Add some of the slaw. Spread another piece of the bread with the mojo/mayo mixture. place that piece of bread on the slaw and enjoy!
