It seems like to every little neck of the woods you go to, there's a specialty sandwich the locals love to eat. Since its almost impossible to travel everywhere and taste all of them sometimes people like to make adaptions to these local treats. I am lucky enough to have been able to try both of today's featured sandwiches in their respective habitats but never when I had a camera. I quite enjoyed both my experience with Florida's ever popular grouper sandwich and also Iowa's beloved pork tenderloin. So much so that ever since I had these two treats I have had many of cravings for them since. So at some point in the lats year I made what turned out to be excellent versions of both in the comfort of my own kitchen. Here are my adaptations of two regional classics.
chibbqking Florida Grouper Sandwich
-as adapted from yumsugar.com 'wich of the week
I've actually tried a grouper sandwich from the place that claims to have invented it-Frenchy's in Clearwater Beach. I couldn't find much else on the history of it but I'd say its pretty obvious the sandwich came to be due to the Grouper being fished for often in Florida waters.
1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon hot-pepper flakes
2 tablespoons shredded coconut flakes
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 oz. each)
4 hamburger buns, toasted or grilled
2 cups shredded iceberg lettuce
tartar sauce to taste
- Combine first 6 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture.
- Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
- Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper.
- On the bottom half of each toasted or grilled bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Place top of bun onto lettuce and slaw and serve.
Florida grouper Sandwich
chibbqking Iowa Breaded Pork Tenderloin Sandwich
The tenderloin sandwich is not just an Iowa thing but big in other parts of the Midwest such as Indiana. Its pretty much a variant of the wiener schnitzel sandwich made popular by immigrants that came into the Midwest. One of the tenderloins signature components is the tenderloin itself is always larger than the bun its served on. If your ever in Iowa and want try a tenderloin sammy from one of the 1000's of places that serve them then I'd highly recommend checking this site out here> Des Loines Spot.
1 lb boneless pork loin or cubed pork steak
1 cup flour
1/2 cup yellow cornmeal
1 teaspoon salt
1 teaspoon black pepper
4 sandwich buns
1. Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a think piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.
2. Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.
3. Serve on buns with desired condiments.
Pork Tenderloin Sandwich
Dressed the way I like mine
Ready to Eat
See ya next time on S'C'&C.