Easy Fried Black Drum Fish Sandwich

This Fried Black Drum Fish Sandwich recipe is easy to prepare, and perfect for both beginners and seasoned home cooks. It delivers a sandwich with a moist, flaky interior encased in a satisfyingly crunchy exterior. The simplicity of this recipe lets the natural flavor of the fish shine, creating a truly delectable sandwich.

Simple Fried Black Drum Fish Sandwich

This Fried Black Drum Fish Sandwich recipe is a straightforward preparation that yields flavorful, moisture-rich fish with a crunchy exterior. It's a delightful blend of fresh game fish and crispy batter, all tucked into a toasted bun for a satisfying and simple meal.

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Prep Time 20

Cook Time 10

Total Time 30

Course meal

Cuisine American

Servings 4

Ingredients

For the fish:

1 lb black drum fish fillets (4oz each)
Peanut or vegetable oil, for frying
1½ cups all-purpose flour
½ tsp corn starch
½ tsp paprika
½ tsp cayenne powder
1 cup beer
Kosher salt and black pepper, to taste

For the slaw:

1 small head green cabbage, shredded
2 cups carrots, grated
1 tsp Kosher salt
Freshly ground black pepper
2 tbsp Dijon mustard
1 tsp granulated sugar
juice of ½ a lemon

For the tartar sauce

½ cup mayonnaise
1½ tsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped fresh dill
2 tbsp finely chopped bread and butter pickles
1 tbsp capers, finely chopped
Kosher salt, to taste
Freshly ground black pepper

For serving:

4 toasted buns
bread and butter pickles
lemon wedges

Instructions

Start by preparing the slaw. Toss the cabbage, carrots, salt, and a good amount of black pepper until fully coated. Let the cabbage mixture sit for 15 minutes to soften. In a small bowl, combine Dijon mustard, lemon juice, and sugar. Once the slaw mixture is slightly softer and more pliable, squeeze the veggies in your hands to remove excess moisture. Then, drizzle the dressing over the veggies and toss to coat
For the tartar sauce, combine mayonnaise, lemon juice, dill, pickles, and capers in a small bowl. Season with salt and pepper to taste
Next, prepare the fish. Preheat the oil to 350°F in a dutch oven or a heavy-bottomed pan. Mix 1 cup of the flour, corn starch, paprika, cayenne pepper, and baking powder in a bowl. Gradually stir in the beer until the mixture is smooth. Season with salt and pepper
Dredge each fish fillet in the remaining 1/2 cup flour, then dip into the batter, allowing the excess to drip off. Fry the fish in the preheated oil for about 4-5 minutes each until they're golden brown and cooked through
To assemble the sandwiches, spread the tartar sauce on both halves of each toasted bun. Place a fried fish fillet on the bottom half, top with a generous helping of the slaw, then cover with the top half of the bun
Serve the sandwiches with bread and butter pickles and lemon wedges on the side

Keyword black drum, fried, sandwich

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FAQ

Can I use another type of fish if I don’t have Black Drum?

Absolutely! While this recipe calls for Black Drum, you can easily substitute it with any firm, white fish such as cod, halibut, or red snapper. The key is to use a fish that can hold up to the frying process.

What kind of beer is best to use in the batter?

For the batter, I prefer to use a light beer like a lager or pilsner is typically best as it won’t overpower the flavor of the fish. However, feel free to experiment with different types of beer to suit your taste.

Can this sandwich be made ahead of time?

While you can prepare the slaw and tartar sauce ahead of time, it’s best to fry the fish just before serving to maintain the crispy texture of the batter. The sandwich overall tastes best when served immediately after assembly.