I love fish! If my bank account and/or my family allowed it, I would eat it every day. When my husband brought home a couple of bags of redfish filets a couple of months ago, I knew I had chosen the right man! We slowly worked our way through the fish, making tacos and straight up grilling them, but then I decided I wanted to make my own recipes.
Since Lent had been going on, fast food restaurants have been laying on the fish options. One of my favorites was the fried fish sandwich at Popeye's. So, I decided I wanted to try my own spin on a fried fish sandwich…and what came out was delicious! You don’t need redfish filets to make this work, any white fish will do. Being a Texas girl, I do particularly love redfish, so if you have them I would highly recommend them.
- 4 decent sized redfish filets (around 2 lbs)
- Oil to fry (I use vegetable)
- 1 cup buttermilk
- 3 tbsp hot sauce (I use Louisiana Hot Sauce)
- 2 eggs
- 2 tbsp pickle brine (I use Grillo’s)
- 2 cup flour
- 2 tbsp Your favorite Cajun seasoning (I use Cajun ninjas)
- 1/2 cup real mayonnaise
- 1/2 cup dill pickles finely chopped (I used Grillo’s)
- 1/8 tsp dill pickle juice (again Grillo’s)
- 1 tsp dill fresh chopped
- 1/2 tsp lemon juice
- 1/2 tsp sugar
- 1/8 black pepper freshly ground
- 1 tsp hot sauce (Louisiana Hot Sauce)
- Tartar sauce
- Hawaiian Burger Buns
If your fish is still “on the half shell” (skin still on), filet the meat. Cut the filets into square, sandwich-sized portions to be fried.
Heat a deep fryer, or frying pan filled with oil, to 375 degrees.
Mix the buttermilk, hot sauce, eggs, and brine in a shallow dish, such as a pie dish. In a separate shallow dish, mix together flour and Cajun seasoning.
Pat fish fillets dry with a paper towel.
Dredge the fish through the egg mixture and then coat in flour mixture. Repeat this to get a good thick breading on your fish.
Cook fish for 3 minutes or until completely cooked and golden brown.
In a bowl, combine all tartar sauce ingredients. Toast buns if desired. Then, assemble your sandwich. Enjoy!