I’ve been LOVING this restaurant dish recreation theme I’ve started! I’ve also noticed that some of the recipes I recreate are a little less familiar than the recipes I’ve developed from my own tastes. It’s so FUN! Even I know the Caramelized Carrot Habanero Sauce is a bit out there. We’ll add the Bermudian fried fish sandwich to the restaurant recreation roster today! When you’re reading this recipe you may think I’ve lost it. I promise you, this sandwich is a breath of fresh, breezy, Bermuda beach air against all of the traditional fish sandwiches you’re used to eating. I hope you’ll enjoy this slightly longer blog post and the HIH take on the traditional Bermudian fried fish sandwich.
The Backstory
One of my best friends from college, Jenny, got married on the stunning island of Bermuda this past December. Coincidentally, my Mother’s side of the family often vacationed in Bermuda before I was born. So, I’ve been somewhat familiar with this British island territory located in the North Atlantic Ocean most of my life. You may have seen photos of the unique pink sand beaches found on the island. I highly recommend Bermuda, if not for the beautiful scenery, but for their FAMOUS fried fish sandwich.
At the welcome event for the wedding weekend, Jim, the Father of the bride, enthusiastically asked a group of us if we had tried the fish sandwich. Jim had arrived on the island in advance of most guests and had taken the opportunity to sample the sandwich at several eateries. When he mentioned the most recommended version could be found at a snack shack named Café Olé and was served on raisin bread, I was IMMEDIATELY skeptical, despite my trust of Jim’s palate.
The desire to sample the local fare out weighed the skepticism and our adventures for the following day were planned to end at Café Olé for a fish sandwich. Upon arriving at Café Olé, we stepped up to the counter and ordered our fried fish sandwiches and they each arrived as expected with fried fish and raisin bread.
Upon taking the first, admittedly hesitant bite, a flavor bomb went off! The raisin bread was smeared with this delicious, yet odd sauce. We took about 10 minutes to try to figure out the ingredients. Finally, we felt confident, the sweet/tangy combo was honey mustard and tartar sauce. I know, it sound weird, but it’s so delicious! The fish was perfectly fried and salted and somehow, we were all in consensus that the raisin bread actually paired perfectly. So many flavors working in a unique and surprising harmony! A food adventure we won’t soon forget!
Keys to Success
- Don’t crowd your fish! It may take a little longer to fry your fish in small batches, but you won’t regret taking the time. Each time you add a fish filet to the oil, the temperature of the oil will drop. If the oil is not hot enough, you’ll end up with oily fish. You don’t want oily fish. Golden brown, crispy and delicious fish is the goal! Also, if you crowd the fish filets you risk steaming vs. frying and instead of crispy fish, you’ll get chewy, soggy fish. Ew.
- Cooking time will vary based on the thickness of the fish. The thinner cuts of fish (1/4 – 1/2 inch) will be finished in about 2-2 1/2 minutes/side. Thicker filets will need 3 to 3 1/2 minutes/side. You’ll know it’s done when the fish golden brown in color and floats at the top of the oil.
- Salt at every stage. Salt enhances flavor, salt also helps dry the surface of the fish so the beer batter can better stick to the surface. The HIH beer batter doesn’t include egg to help bind. Egg results in crust with more of a chew. I wanted that extra crispy coating that shatters when you bite into it for this sandwich. A strong contrast of textures was important to me. It’s equally as important to salt the fish when it’s fresh out of the fry oil so the salt kind of melts into the hot fish. Crispy, salty, and fried to perfection
- Ice cold beer. The beer used to make the batter should be ice cold for the crispiest coating. If you’re staying away from alcohol, you could substitute a plain seltzer water for the beer, but it won’t be as crispy since water will evaporate slower than alcohol. Also, remember to save about 1/2 the beer for yourself!
- Don’t waste any of the extra batter! This beer batter is perfect for frying just about anything you want to fry. Pickles, jalapenos, chicken tenders, etc. See the notes section of the recipe for how I fry up pickles and serve them with the HIH Pantry Ranch.
Beer Battered Bermudian Fried Fish Sandwich
Equipment
- 1 high sided 10-12" skillet
- Measuring cups and spoons
- fork or whisk
- mixing bowl
- 1 griddle pan or skillet
Ingredients
- 4 filets of white fish, approximately 4 oz each tilapia, rock fish, snapper, wahoo
- 8 slices raisin bread or whole wheat
- 1 large tomato, sliced
- 8 romaine or iceberg lettuce leaves
- 1 teaspoon salt
- canola or peanut oil for frying
HIH Beer Batter
- ½ cup all purpose flour
- 6 oz beer lagers, ales, or a light beer work great
- ¼ teaspoon cayenne pepper up to 1/2 teaspoon if you like it spicy
- ½ teaspoon salt
Special Sauce
- 2 tablespoons honey mustard
- 2 tablespoons tartar sauce
- 2-3 dashes hot sauce
Instructions
Fried Fish
- Begin to pre-heat the oil in a deep skillet over medium high heat. The amount of oil necessary will vary with the thickness of the filets and size of the pan. There should be enough oil to just barely cover the thickness of the fish.
- Salt the fish filets on both sides and set aside.
- In a medium bowl, measure out the dry batter ingredients and mix. Slowly add the cold beer, and mix using a a fork or whisk. Continue adding beer until you've achieved a thick, smooth pancake batter consistency.
- Check the heat of your oil by dropping a couple of batter drops into the oil. The batter should quickly sizzle and float to the top. If you're measuring temperature, get the oil between 350°F and 375°F.
- Once you're oil is hot enough, individually dip each salted fish filet in the batter and cover on all sides. Remove from the batter, allow the excess to drip off and then dip once more. Immediately place the fish in the fry oil. I recommend frying in batches of 2-3. Do not over crowd the pan.
- Fry for about 2 minutes/side depending on the thickness of the filet. The outside should be golden brown and crispy. Once finished frying, place on a paper towel lined sheet pan to drain, sprinkle salt over the hot fish and keep warm using the oven's "warm" setting.
Special Sauce
- Combine the tartar sauce and honey mustard together and mix well. Add the hot sauce a couple dashes at a time tasting as you go until the desired level of heat has been achieved.
Assemble the sandwich
- Using a buttered skillet or griddle pan, or toaster oven, allow each slice of bread to get golden brown on one side.
- Once the bread is ready, spread the special sauce on the un-toasted side of each piece of bread. Build the sandwich on one piece of bread starting with 2-3 slices of tomato, lettuce, and then the fish filet. Add the second slice of bread, secure the sandwich with a toothpick, and enjoy with a side of salt and vinegar chips.
Notes
Nutrition
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