Fried Fish Sandwiches

Dinners around here on Wednesday nights are way past the usual time because the Big Guy's got a late class this semester. It means that dinner and bedtime are but a short hour apart so by necessity we need something lighter.  I suppose given enough time I could convince myself this monster double barrel fish sandwich was lighter, but who the heck would I be kidding. It was sure good though. 

It's funny how many different methods there are for coating and frying fish but I've got to tell you I'm not sure I'll ever find a better coating than this one. A mixture of flour, cornmeal and baking powder mixed with egg and beer, jazzed up with some Cajun spices and deep fried about covers it, and boy does it ever! Light, crisp, flavorful with extra moist flaky cod on the inside - what can I say.

Piled on top of a soft potato sandwich bun along with some slaw, sliced tomato and tartar sauce, it was the first time in my life I've ever seen the Big Guy eat a sandwich like this with a fork. Ya' think I might have gone overboard?

Fried Fish Sandwich (from JBug’s Kitchen inspired by myrecipes.com)

1 pound fish fillets (I used cod)

Salt and freshly ground black pepper

Vegetable oil

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon Cajun seasoning

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 teaspoon baking powder

1 egg

1 cup beer

Hamburger buns

Tartar sauce

Packaged Slaw mix

Tomato slices

Place vegetable oil into heavy pot to a depth of approximately 1-1/2 inches and heat over medium high to 375 degrees. Meanwhile cut fish fillets into 3 inch pieces, wash and dry well with paper towels. Season with salt and pepper.

Whisk together flour, cornmeal, Cajun seasoning, cayenne pepper, salt and baking powder until light and well combined. Whisk in egg and beer and mix until smooth. Dip seasoned fish into batter and fry in batches in hot oil without crowding pan for 4 minutes total or until golden brown. Remove to a wire rack to drain and keep warm in a low oven while you cook the remaining fish. Place fish onto warmed buns along with tartar sauce, slaw and sliced tomato. Makes 4 servings.

 A year ago - German Potato Pancakes

Two year's ago - Chicken with Mint

Comments

[Big guy]

Uh Yeah. But I got it down, all down. :-)

LU

[June]

I'll try and make something "lighter" next week honey! Lu2

[Lea M. Callais]

Yummmmmmmmmmm!

[June]

Hee,hee,hee. It was pretty darn tasty!

[Lorraine]

You certainly don't go small around JBug's kitchen. Like the batter...stealing it.

[June]

You're right Lorraine - unfortunately the scale is showing it too. I'm thinking we need to burn some calories walking the beach.