Simply amazing fried fish sandwich with slaw on a potato bun
This recipe is truly amazing with all the flavors it brings. Ya know we love to cook and it's why our sauce and seasoning are so dang flavorful. This fried fish sandwich is going to be one of the best you'll ever make at home.
Such a light and crisp golden beer batter fry with a flavor profile that is complex, yet simple and not over powering in any way. The crunch of the slaw paired with a flaky white fish just melt in your mouth.
Makes 8 sanwiches
The marinade:
3 cups milk (or until fish is covered)
1/4 cup Datil Hook ya Blackened seasoning
The Batter:
1 cup all purpose flour
1 tbsp garlic
1 tbsp paprika
1/2 tbsp seasoned salt (do not sub regular salt)
1 large egg
1 1/3cup American lager
1 tsp Dat'l Hook ya blackened seasoning
The Slaw
14oz package pre cut coleslaw (just makes life easier :-) )
1 tbsp Dat'l hook ya sauce
1 tsp ground mustard
1 clove garlic minced
1/2 lemon juice fresh squeezed
1/2 cup Dukes mayo ( Only Dukes!)
2 tbsp pickle juice
2 tbsp minced pickles
2 pounds fish of choice cut into sandwich size pieces
Peanut oil for frying ( or your oil of choice )
8 potato buns
Ideal is to prep a few hours before to get the most incredible flavors.
In a large bowl place the milk and 1/4 cup Dat'l Hook ya blackened seasoning and mix well. Place the fish in the marinade and then into the fridge. 1 hour minimum with 3 hours being ideal.
The slaw: Place all ingredients into a large bowl and mix until evenly coated. Place in the fridge for 1 hour to develop the most flavor.
After the marinade and slaw are complete and in the fridge, make the batter. In a large bowl, place all the DRY ingredients together and mix until even. Lightly beat the egg in a small bowl and add it to the flour mix. Stir the egg with the flour until it's absorbed into the flour. Next add in the beer and mix until smooth. Place into the fridge and let rest for an hour.
Once everything has been sitting an hour at minimum, heat a pot with at least 3 inches of oil to 330-350 degrees. Once the oil is at temperature, remove the fish from the marinade and pat dry. Place the fish into the batter and coat evenly with shaking off dripping excess, it will be a thick layer. Place immediately into the oil (do not pre batter and let sit as the texture will be off) and fry until a nice golden brown color. Remove the fish from the oil and place onto a cooling rack. Do not place it on paper towels or a plate as this will make the fry soggy.
Place the fried fish onto the potato bun and top with the slaw. If you have the time and really want to bring it up a notch, lightly toast the buns and add a little butter spread to them.
This is going to be the best fried fish sandwich that you've ever made at home!