Indulge in the ultimate backyard treat with my Backyard Spicy Fish Sandwich featuring a tangy vinegar slaw and a zesty twist: Blue Plate's New Creole Tartar Sauce! Dive into a crispy, golden-brown fillets nestled between soft buns, topped with a vibrant, homemade slaw that adds the perfect crunch and a burst of flavor. Drizzle that Blue Plate Creole Tartar Sauce for an extra kick of Louisiana-inspired spices. It's a mouthwatering fusion of flavors that'll have you hooked from the first bite. Get ready to elevate your sandwich game with this irresistible creation!
Ingredients
- 2-4 catfish fillets
- Boudreaux's Backyard Lil’ Bit Better Creole Seasoning
- 1/4 cup yellow mustard
- 1 tbsp hot sauce
- 1/4 red onion, thinly sliced
- 1/4 purple cabbage, shredded
- 1/4 green cabbage, shredded
- salt and pepper, to taste
- 2 tbsp red wine vinegar
- pickled peppers, to taste
- 2 cups fish fry
- 1 cup flour
- 2 tbsp cornstarch
- Potato buns
- Blue Plate Mayonnaise
- Blue Plate Creole Tartar Sauce
- oil for frying
Directions
- Pat the fish dry. Season with Creole seasoning, then cover with yellow mustard and hot sauce. Coat well and allow to marinate for at least 30 minutes or up to 2 hours.
- In a bowl, combine red onion, purple cabbage, and green cabbage. Season with salt and pepper. Add red wine vinegar and pickled peppers, mix well, and set aside.
- In a shallow bowl, mix fish fry, flour, and cornstarch. Season to taste with Creole seasoning. Coat fish fillets in the dry mixture and fry in 350°F oil until golden brown and crispy.
- Spread a small amount of mayo on the inside of each bun before toasting them on a griddle or pan.
- Build the sandwich by topping each side of the toasted bun with Creole Tartar Sauce, then adding the fried fish and finishing with the slaw.
