A tasty way to dish up your redfish catch of the day
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 fillets 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.
I grew up around hunting with my father and Poppy both going as often as they could. I have even had the fortune to go deer hunting and dove hunting. A year ago, I married my husband and he slid right into the family, hunting just as often. He is more adventurous and has had the opportunity to go alligator hunting and brings in the occasional squirrel. Since we have so much wild game in our freezer AND I absolutely love to cook, I figured I would start a blog of recipes to help others navigate the world of game.
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 highly recommend them.
Fried Redfish Sandwich
- Deep Fryer or deep frying pan
- 4 fillets redfish about 2 lbs
- oil for frying
- 1 cup buttermilk
- 3 tbsp hot sauce I use Louisiana Hot Sauce
- 2 eggs
- 2 tbsp pickle brine
- 2 cups flour
- 2 tbsp Cajun seasoning I use Cajun Ninjas
For the tartar sauce
- ½ cup real mayonnaise
- ½ cup dill pickles finely chopped
- ⅛ tsp dill pickle juice
- 1 tsp dill freshly chopped
- ½ tsp lemon juice
- ½ tsp sugar
- ⅛ tsp black pepper freshly ground
- 1 tsp hot sauce
- tartar sauce
- Hawaiian burger buns
- If your fish is still “on the half shell” (skin still on), filet the meat. Cut the fillets 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!