These fried fish sandwiches are far better than anything from a drive-thru.
Tilapia, catfish, snapper, cod, sole, and more can also be used with success.
Thinner, flaky white fish is better in this applicationmeatier fish like tuna or swordfish will be too dense.
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Using thawed frozen fish is perfectly fine; just be sure to pat it dry thoroughly before breading.
How To Make Fried Fish Sandwiches
No soggy, take-out fish sandwiches here.
Why be disappointed when you might have hot, freshly-fried fish sandwiches ready to serve in under 30 minutes?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Warm the buns and coat with mayonnaise and chowchow fresh before serving.
And of course, don’t forget a cold beer to wash it all down.
)skinless grouper or mahi-mahi fillets(about 3/4 to 1 in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Coat fish in buttermilk and cornmeal:
Place 1 fillet into cornmeal mixture, turning to coat.
Dip in buttermilk mixture, turning to coat; let excess drip off.
Return fillet to cornmeal mixture, turning to coat.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer to a plate, and repeat with remaining fillets.
Repeat with remaining fillets.
Make sandwich spread:
Stir together mayonnaise and chowchow in a bowl.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread mixture onto cut sides of buns.
Place fillets on bun bottoms; addSpicy Slawand bun tops.
Frequently Asked Questions
Choose mild, flaky fish with a firm texture for frying.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Mahi-mahi and grouper are preferred, but cod, tilapia, and other types can work well also.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
