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.
1 ½lbs.flounder fillets,cut into 1/2" strips (I used NC Fresh Catch flounder)
1 ½cupsice water
1cupcorn mesa flour
1tablespoonOld Bay Seasoning
4nectarines,pitted and diced
2largepeaches,peeled, pitted and diced
3tablespoonsolive oil,or oil of choice
freshly ground black pepper
1largecolored bell pepper,seeded and diced
1-2jalapeno peppers,seeded and diced
¼cuphoney 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.