José Picayo
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Combine the cucumber, radishes, shallot, vinegar, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper in a medium bowl.

Step 2

Combine the cornmeal, Cajun seasoning, and ¼ teaspoon salt in a shallow bowl. Dip the tilapia in the cornmeal mixture, pressing gently to help it adhere.

Step 3

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until opaque throughout, 3 to 4 minutes per side. Let cool slightly, then break into pieces.

Step 4

In a separate medium bowl, gently toss the tilapia with the celery, celery leaves, and the remaining tablespoon of oil.

Step 5

Spread the buns with the mayonnaise and fill with the tilapia salad, dividing evenly. Serve with the radish and cucumber salad.

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