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Southern fried fish sandwich. With the works! You’re going to love this sandwich. Mouthful of flavor and texture in each bite. It’s made with my homemade brioche rolls, crispy catfish, spicy remoulade, juicy tomatoes, crisp lettuce and onions. I served this sandwich with cajun fries and baby this was a vibe.
This sandwich will be perfect for when the weather warms up.
Fried fish sandwiches are underrated in my opinion. But they do not disappoint. The key to a good fried fish sandwich is balance between texture and flavor. The soft buttery bun, crispy, crunchy fish, a spicy sauce and whatever toppings you’d like. I know a lot of fried fish sandwiches are beer battered, but I prefer good ol’ cornmeal fried fish. It fries beautifully, and adds the perfect crunch.
If you couldn’t tell by now, I’m so excited about these homemade brioche rolls. I’ve literally had a sandwich for 3 days straight, different kinds of course. But I wanted to show you different ways you could use them. I hope you have been enjoying the recipes.
Type of fish-
you can use any type of white fish; I chose catfish because I love the flaky layers. Cod is also a great fish to use for fish sandwiches.
What you’ll need
Fish– I used catfish but any white fish will work.
Fish Fry– I made my own, combining yellow cornmeal, flour and seasonings. If you don’t feel like making your own, I love Louisiana Fish Fry.
Brioche– Brioche makes the best bun for this sandwich. You can find the recipe here.
Lettuce– I used Romaine lettuce
Tomato– Juicy large tomato seasoned with salt and pepper.
Onion– I used raw onion but pickled onions will also be great for this sandwich.
Remoulade- a combination of various sauces and seasonings. Made into a delicious spicy sauce.
Customize it
Feel free to personalize this sandwich based on what you like. Cheese, bacon, whatever! Have fun with it!
Fried Fish Sandwich
Ingredients
- Brioche rolls
- lettuce
- tomato
- onion
- 2-3 cups oil for frying
Fish Fry Batter
- 1 cup yellow cornmeal
- 1/3 cup AP Flour
- 1 tsp garlic powder
- 1 tsp Tony's creole seasoning
- 1 tsp All purpose seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp lemon pepper optional
For the Fish
- 1 lb catfish fillets
- 1 tsp garlic powder
- 1/2 tsp Tony's creole seasoning
- 1/2 tsp AP seasoning
- 1/2 tsp smoked paprika
- 1 cup buttermilk
- hot sauce
Sauce
- 2 tbsp mayo
- 1/2 tsp creole mustard
- 1/2 tbsp sweet relish
- 1 tsp garlic paste
- Louisiana hot sauce
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
For the Catfish
- Cut cleaned catfish to bun size. In a bowl, season catfish with garlic powder, All purpose seasoning, Tony's seasoning and smoked paprika. Mix until the the fish is fully coated.The pour in buttermilk and hot sauce. Allow to marinade for at least 30 minutes.
- For the dry batter, combine yellow cornmeal, flour and season with garlic powder, Tony's, lemon pepper, all purpose seasoning and smoked paprika. Mix well.
- Preheat oil to 350 degrees. After 30 minutes dredge the soaked fish in the dry batter. Coat well and shake off the excess. Set fish on a wired rack and allow to rest for a few minutes before frying.
- Carefully add fish to the hot oil and fry until crispy, about 7-9 minutes. (time will vary depending on the size of the fish) You might have to flip the fish to ensure doneness.
For the sauce
- In a small bowl, combine mayo, creole mustard, sweet relish, hot sauce and garlic paste. Season with smoked paprika and garlic powder.
Assemble the sandwich
- Cut brioche roll in half. and toast in a medium pan with butter.
- Add a layer of sauce, then lettuce, tomatoes, salt, pepper, catfish, more sauce and onions. Add the top bun. Serve with fries or chips and enjoy!
Did you make it?
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