" Bill & Ted's Excellent Adventure" Napoleon's 'Bone-Apart' Snapper Sandwiches

Before you step into that phonebooth, take care of your muchies with this great sandwich!

Ingredients:

For the Bone-Apart Snapper:

  • 4 six oz snapper filets, skinned, boned and ready to party
  • 1/2 cup cream
  • 2 cups barbecued potato chips, finely ground (like dust in the wind, dude)
  • 2 tbsp peanut oil

For the Tartar Sauce:

  • 1/2 cup mayonnaise
  • 1 tsp capers
  • 3 tbsp sweet pickles, diced
  • 1 scallion, finely chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1/8 tsp freshly ground black pepper

For the Rest of the Tasty Toppings:

  • 1 cup red onion, very thinly sliced
  • 3 cups iceberg lettuce, shredded
  • 1/4 cup fresh dill, roughly chopped
  • 2-3 tbsp pickled jalapeno, sliced, with juice
  • 4 good french rolls
  • 2 ripe tomatoes, sliced
  • 1 exceptionally loud musical instrument of any type (no actual proficiency required)

Directions:

    1. Prep the Filets, Dude: Rinse the snapper filets in cold water and blot dry with paper towels. Place in a bowl, cover with the cream and refrigerate

    2. Pour one cup of the ground potato chips into a shallow baking dish just large enough to accommodate the filets. Remove the snapper from the cream and lay side-by-side over the ground chips. Sprinkle the remaining potato chips evenly over the filets and cover with plastic wrap. Press the coating firmly into the fish with a spatula and refrigerate for 15 minutes, while making the tartar sauce.

    3. Totally Make the Tartar Sauce: Combine the mayonnaise with the capers, sweet pickle and scallion. Stir in the lemon juice and season with black pepper.

    4. Look Out For the Iceberg, Dude!: In a medium bowl, combine the shredded iceberg, sliced onion, chopped dill and the jalapenos with their juice. Toss and refrigerate. Preheat oven to 450?F.

    5. Get Totally Crispy: Heat 2 tbsp of peanut oil in a large cast iron skillet on medium high heat. Place the coated filets in the hot pan and cook for 2 minutes, without turning. Transfer skillet to the hot oven and continue cooking uncovered for 8 minutes. Place the french rolls in the oven to toast during the last 2 minutes of cooking time.

    6. Time for Munchies, Dude: Pile copious amounts of tartar sauce, tomatoes and spicy iceberg on each roll, top with the snapper and chow down.

    7. Narly Philosophical Tip: Always remember dudes, the most awesome way to be excellent to each other is through the righteous and timely preparation of totally succulent munchies.



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