Wulf's Kitchen: The Easiest Fried (Acadian Redfish) Sandwich
Fried fish — whether it’s haddock, lake trout, catfish, or any other number of fish species — has regional roots all over the country, from the Midwest to the Southeast. Most fish takes well to being battered, fried, and served either on a sandwich or along a pile of French fries. In this case, redfish filets are merely pressed (rather than dredged in flour, dipped in egg, and breaded) into seasoned cornmeal and pan-fried. They cook up quickly, and when slipped into a griddled potato bun with your choice of fixings, they make a fun and delicious dinner.
RECIPE BY LEIGH BELANGER. FOLLOW HER ON INSTAGRAM.
- Canola or corn oil, for frying
- 1 pound redfish filets
- 1 cup coarse cornmeal
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- Sriracha, to taste
- 4 potato buns
- 2 tablespoons unsalted butter, room temperature
- Sliced pickles, tomatoes, onions, and lettuce leaves, to finish
Pour oil to a depth of one inch into a medium cast iron skillet and place over medium to medium-high heat. Heat another skillet or griddle over medium to medium-low.
Pat the fish dry, score the skin, and sprinkle with salt. In a medium mixing bowl, toss the cornmeal with the salt and pepper. Mix the mayo and sriracha together in a small bowl and set aside. Line a cooling rack with paper towels.
Spread butter on the insides of the potato buns and place, cut side down, on griddle. When the oil is hot, press the filets on both sides into the cornmeal mixture. Slide the filets into the hot oil and fry filets for about 5 minutes. Remove fish to the paper towel-lined rack to drain. Sprinkle with salt.
To finish the sandwiches, pull the buns off the griddle and spread the spicy mayo over the cut sides. Place two pieces of fish on each bun and finish with toppings of your choice. Serve with cole slaw.