Crispy Fish Sandwich With roasted tomato, peach and nectarine jam
Roasting tomatoes with peaches and nectarines cooks out their moisture, leaving pure, concentrated fruit goodness. The diced peppers add a nice bite, along with a little heat. Spoon this jam over fish, chops or chicken! Or serve over cream cheese as an appetizer.
- Frying oil
- 1½ pound flounder fillets, cut into thin strips
- 1 egg
- 1½ cups ice water
- 1 cup corn mesa flour
- ¼ cup flour
- 1 tablespoon Old Bay seasoning
- Salt and pepper
- 1 pound cherry tomatoes, halved
- 4 nectarines, pitted and diced
- 2 large peaches, peeled, pitted and diced
- 1 medium sweet onion, chopped
- 3 tablespoons olive oil or oil of choice
- 1 teaspoon salt
- Freshly ground black pepper
- 1 large colored bell pepper, seeded and diced
- 1–2 jalapeño peppers, seeded and diced
- ¼ cup honey or sugar
For fish, heat ½-inch deep oil to 350 degrees in fryer. Beat egg into ice water. Whisk in flours and seasonings. Dip fish into batter, let excess drip off, and fry until golden brown, about 2–3 minutes.Drain.
Stack on buttered and toasted sourdough or buns with favorite toppings and drizzle with jam.
For jam, preheat oven to 425 degrees.
Toss tomatoes, fruits and onion in a large bowl with oil, salt and pepper. Spread onto large, foil-lined baking pan.
Roast about 30 minutes, tossing every 10 minutes, until beginning to caramelize. Remove to large bowl and mash into jam, leaving a bit chunky.
Fold in peppers and honey. Add seasonings or sweetener to taste. Chill well.
Will keep in a refrigerator for up to two weeks, or up to three months in a freezer.