- ¼ cup canola oil
- 1lb Lemon Butter Breaded Tilapia Portions or 24 oz Lemon butter Chicken Cutlets
- 1 tsp Fresh Market Cajun Seasoning
- 8 oz Creamy Coleslaw or Pepper Vinegar Slaw
- 4 ct Ciabatta Rolls
- Legal Sea Foods Remoulade
Heat the oil over medium heat in a cast-iron skillet or sauté pan until shimmering. Lay the breaded fish or chicken pieces in one layer on a plate and sprinkle the Cajun seasoning evenly over all sides. Carefully add the fish or chicken to the skillet and pan fry until golden brown and cooked through (2-3 minutes per side for fish or until the internal temperature is 145F; 3-4 minutes per side for chicken or until the internal temperature is 165F). Remove the fish or chicken to a paper-towel lined plate.
While the fish or chicken is cooking, cut the ciabatta rolls open with a serrated bread knife. Spread the remoulade on each side of the roll.
To serve: For fish place 2 pieces of fish on the bottom of each roll. Add slaw on top of the fish and add the top portion of the roll. For chicken, place 1 cutlet on the bottom of each roll, add slaw on top of the chicken and the top portion of the roll.
*If you'd like to use shrimp, use 1 lb raw peeled and deveined shrimp and 1 tbsp canola oil and follow the rest of the ingredients & instructions.
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