Name: Fish Cutter with Hot Truff Aioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Seafood
Ingredients: 2 snapper fillets (about 6 oz each, skinless); ½ cup panko breadcrumbs; 2 tbsp cornstarch; ½ tsp salt; ½ tsp black pepper; ½ tsp smoked paprika; 1 egg, beaten; 2 tbsp olive oil (for frying); 2 tbsp unsalted butter, softened; ½ tsp lemon zest; ½ tsp garlic powder; ½ tsp chopped fresh parsley; pinch of salt &amp; black pepper; 1 cup shredded cabbage (mix of green and purple for color); 1 jalapeño, thinly sliced; ½ cup shredded carrot; 1 tbsp lime juice; ½ tsp honey; 1 tsp olive oil; salt &amp; black pepper, to taste; 1 fresh baguette, sliced in half and toasted; 2 tbsp TOOKSIE’s Hot Truff Aioli; 1 tbsp butter (for toasting the baguette)

Fish Cutter with Hot Truff Aioli

Chef Alexa

Rated 5.0 stars by 1 users

Cuisine

Seafood

Author:

Chef Alexa

Servings

Prep Time

15 minutes

Cook Time

15 minutes

This elevated Fish Cutter sandwich brings together crispy snapper, rich fish butter, a zesty jalapeño slaw, and TOOKSIE’s Hot Truff Aioli for the ultimate flavor-packed bite. The white truffle and scotch bonnet-infused aioli adds a luxurious heat that pairs beautifully with the crunch of the slaw and the buttery snapper.

Ingredients

For the Crispy Snapper

2 snapper fillets (about 6 oz each, skinless)
½ cup panko breadcrumbs
2 tbsp cornstarch
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 egg, beaten
2 tbsp olive oil (for frying)

For the Fish Butter

2 tbsp unsalted butter, softened
½ tsp lemon zest
½ tsp garlic powder
½ tsp chopped fresh parsley
pinch of salt & black pepper

For the Jalapeño Slaw

1 cup shredded cabbage (mix of green and purple for color)
1 jalapeño, thinly sliced
½ cup shredded carrot
1 tbsp lime juice
½ tsp honey
1 tsp olive oil
salt & black pepper, to taste

For the Sandwich

1 fresh baguette, sliced in half and toasted
2 tbsp TOOKSIE’s Hot Truff Aioli
1 tbsp butter (for toasting the baguette)

Directions

Prepare the Fish Butter

In a small bowl, mix butter, lemon zest, garlic powder, parsley, salt, and black pepper until smooth.
Set aside for spreading on the baguette.

Make the Jalapeño Slaw

In a medium bowl, toss shredded cabbage, jalapeño slices, carrot, lime juice, honey, olive oil, salt, and black pepper.
Let it sit for at least 10 minutes for the flavors to meld.

Prepare & Cook the Snapper

In one shallow dish, whisk egg. In another, mix panko, cornstarch, salt, pepper, and smoked paprika.
Dip each snapper fillet into the egg, then coat in the panko mixture, pressing gently to adhere.
Heat olive oil in a skillet over medium-high heat. Fry the snapper for 3-4 minutes per side, until golden and crispy.
Remove and place on a paper towel-lined plate.

Toast the Baguette

Heat a pan over medium heat. Spread butter on each baguette half and toast until golden.

Assemble the Sandwich

Spread fish butter on the bottom half of the toasted baguette.
Place the crispy snapper on top.
Add a generous amount of jalapeño slaw for crunch.
Spread TOOKSIE’s Hot Truff Aioli on the top half of the baguette.
Press the sandwich together, slice in half, and enjoy!

Recipe Note

Why You’ll Love This Recipe:

✔ Perfect balance of heat, richness & crunch

✔ Light yet satisfying – ideal for spring

✔ TOOKSIE’s Hot Truff Aioli-- delicious!

✔ Great for an elevated lunch or light dinner

📸 Tried this recipe? Tag @Tooksies so we can see your masterpiece!