- 1 cup coarsely shredded radish (pick a variety you enjoy and have access to - black radishes, beauty heart radishes, and daikon radishes all work)
- 1 cup coarsely shredded carrot
- ½ cup thinly sliced red onion
- ½ cup white vinegar
- ½ cup water
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 3-4 tablespoons Cajun blackening seasoning
- 8 (5-ounce) tilapia fillets (thinner pieces if possible)
- Vegetable oil, for pan frying
- 8 large croissants
- 1 cup spicy mayonnaise (I add 3 tablespoons to enough mayo to make a full cup)
- 4 cups fresh baby watercress or arugula
Place the radish, carrot, and red onion in a medium heatproof bowl. Bring the vinegar, water, sugar, and salt to a boil over high, stirring until the sugar is dissolved, about 2 minutes. Pour the hot vinegar mixture over radish-carrot mixture and let cool, about 1 hour. Cover and refrigerate until ready to use. This step can be done up to 3 days in advance.
Rub the Cajun blackening seasoning into the fish fillets thoroughly. Set aside.
Pour vegetable oil into a large sauté pan to a depth of 1 inch; heat over medium-high to 360°F. Fry the fish until golden brown, about 3 minutes per side. Transfer the fish to a paper towel-lined baking pan while you prepare the sandwiches.
Cut each croissant in half lengthwise. Spread spicy mayonnaise on both cut sides of each croissant. Place the baby greens on the bottom of each croissant and nestle the cooked fish on top of the greens. Top with the drained pickled radish, carrot, and red onion. Serve the sandwiches warm.
- Yields: 8 servings
- Preparation Time: 30 minutes, plus an additional 1 hour for pickling to be done first