You can top this traditional sandwich with everything from coleslaw to simply lettuce and tomato, but be sure to use buttermilk in the dredge as it adds that traditional tang to the fish.
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
You can top this traditional sandwich with everything from coleslaw to simply lettuce and tomato, but be sure to use buttermilk in the dredge as it adds that traditional tang to the fish.
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
In a shallow dish, mix cornmeal, flour, Old Bay, and cayenne. In a separate dish whisk buttermilk, Tabasco, and salt together. Heat oil in a deep skillet. Pat-dry fillets and first dredge in flour mixture and then buttermilk. Fry the fillets, two at a time, until golden-brown on both sides, about 10 minutes. To build sandwiches, spread one tablespoon of tartar sauce on the rolls, place a few slices of lettuce and tomato on the bottom and top with one fillet.
