Savoury french toast filled with lettuce, smoked mustard chicken, butter fried onions, tomato, bacon, egg.
4 large eggs
2 smoked chicken breasts
Warm up a frying pan, with some oil. Crack two of the large eggs and whisk them well. Dip each slice of bread into the eggs, and then fry them for French toast. Turn bread over to ensure both sides are golden crisp. Place them aside and keep warm.
Put a spoon of butter into the pan, then fry the onions. Add some salt and pepper according to personal taste. Once they are well cooked, place aside.
Fry the two remaining eggs medium to hard according to personal taste. Once done, place aside.
Fry bacon and ensure thoroughly cooked. Once done, place aside.
Now you can assemble your BLT sandwich. Place the lettuce on top of a slice of French toast, thereafter place the smoked chicken, eggs, bacon, onions and the French toast.
Oven baked bread crumb kingklip fillet with melted mozzarella, laid on ciabatta bread along with freshly prepared celery root remoulade coleslaw. Finished with battered onion rings on the side. Battered onion rings are always best complemented with root remoulade coleslaw and fish, which is what inspired me to create this heavenly combination!
Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.
Preparation time excludes 6 hours marinating time.
4 crumbed fish fillet sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.
Ingredients – General:
4 ciabatta breads
1/2 green cabbage, white core removed, finely chopped
Ingredients – Crumbed kingklip fillet:
1 1/2 cups buttermilk
1 tablespoon cajun seasoning
4 kingklip fillets
3/4 cup cornflake crumbs
Olive oil cooking spray
1/4 cup fat-free plain yoghurt
2 teaspoons brown sugar
1 teaspoon dijon mustard
3/4 cup boiling water
Ingredients – Celery root remoulade coleslaw:
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
Ingredients – Battered onion rings:
1 1/2 cups sour cream
1 1/2 cups milk
2 tablespoons hot pepper sauce (recommended: Crystal)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon white pepper
2 cups self-rising flour
Vegetables oil, for frying
Store cornflake crumbs (found in spice section of stores) in the fridge for up to 2 days.
Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add kingklip fillets and ensure that they are completely immersed in buttermilk. Cover with plastic wrap, and refrigerate for 6 hours to marinate.
Preheat oven to 220C/200C. Line a baking tray with baking paper. Take cornflake crumbs out of fridge and place in a shallow dish. Remove 1 kingklip fillet from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining kingklip fillets and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until fish is cooked through.
Meanwhile, prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
While waiting for the kingklip fillets within the oven and the celery root coleslaw, the battered onioned rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
50 minutes should have passed by now, so the kingklip fillets should be well ready. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The kingklip fillets are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.