A few weeks ago I was invited to go fishing with my friends Lucas and Wyatt Pelt. We caught several redfish and Lucas and I ended up talking about our mutual love of fish sandwiches so we decided to go on a quest to try different recipes and different spcies.
My wife Lisa made this killer pan-friend redfish sandwich on the fly so we recorded the recipe for you to enjoy. It was awesome!
Ingredients:
- Hawaiian sweet hotdog buns (buttered and broiled to toast in oven)
- 1 tablespoon butter
- 1-2 tablespoons olive oil
- Fish seasoning of your choice (e.g., Fire & Smoke Society Fish Monger Seafood Seasoning)
- Redfish fillets
- Cole slaw mix (shredded cabbage)
- Remoulade sauce
- Sliced tomatoes
Instructions:
- Rinse and debone the redfish fillets. Cut them to be about the same size for even cooking.
- Pat the fish fillets dry and sprinkle with fish seasoning.
- In a large skillet, heat the olive oil and butter over medium heat.
- Once the oil is hot and the butter is melted, place the fillets in the skillet with some spacing between them.
- Cook the fish for 5-8 minutes on each side until the fish is white, flaky, and fully cooked.
- While the fish is cooking, toast the Hawaiian sweet hotdog buns by spreading butter on them and broiling in the oven until golden and toasted.
- Prepare the coleslaw by mixing the shredded cabbage with remoulade sauce.
- To assemble the sandwich, spread some remoulade sauce on the toasted buns, add the cooked fish, coleslaw, and sliced tomatoes.
- Serve and enjoy!
Chester Moore