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.
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