Beer Battered Bermudian Fried Fish Sandwich
The famous Bermudian sandwich with crispy fried fish, raisin bread, and an extra special sauce
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
If you have leftover batter, try some fried pickles!
Place pickles on a paper towel lined plate to drain. Pat any remaining moisture from the surface of the pickles and drop into the batter. I like to use a fork so I can easily fish out the pickles and allow the excess batter to drip off before dropping in the fry oil. Fry just as you did the fish, until golden brown. Remove from the oil to a paper town lined dish to drain. Sprinkle with salt while still hot and serve with ranch or a side of the special sauce in this recipe.
Nutrition
Calories: 429kcalCarbohydrates: 48gProtein: 41gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 1235mgPotassium: 913mgFiber: 4gSugar: 7gVitamin A: 5320IUVitamin C: 9mgCalcium: 81mgIron: 4mg
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