Sometimes, I catch myself daydreaming about far-off places—led not by landmarks or beaches, but by the food. I can’t even remember when I first heard about the legendary Bermuda fish sandwich, but ever since, it’s been living rent-free in my head (and heart). I haven’t made it to Bermuda yet—passport’ still waiting—but I’ve chasing the flavor of that sandwich for the past three years, and I think I’ve finally got something that’ll transport you there, bite by bite.

Picture this: crispy, golden-fried whitefish, seasoned just right, piled high with crunchy, creamy coleslaw and a generous swipe of tangy tartar sauce—all hugged between slices of sweet cinnamon raisin bread. Yes, cinnamon raisin. Drizzle it with hot sauce, maybe add tomatoes or mild cheddar if you’re feeling it, and you’ve got something magical.

The ingredient list might look a little ambitious at first glance, but
trust me—most of it is already hiding in your pantry. And come on, have I ever given you a sandwich recipe that didn’t absolutely knock your socks off? Didn’t think so. Let’s make this Good Friday extra good with a fish sandwich that dreams (and chefs) are made of.

Hot cross buns are soft, spiced buns made from enriched dough and studded with raisins. Rich, dense, and irresistibly delicious, they are
typically baked in Guyana around Easter—on Holy Thursday or Good Friday—during the Lenten season.

While the exact origins are a bit blurry, hot cross buns are believed to have emerged sometime between the 10th and 20th centuries, with roots that trace back to Christian traditions. The term “hot” refers to how the buns were traditionally sold and enjoyed straight from the oven. The cross on top symbolizes the crucifixion of Jesus Christ.

In Guyana, cross buns hold a special place in Easter traditions and are often shared among friends and family during the season. They’re also popular in the Caribbean, the UK, and the US. For this recipe, I’m using bread flour because it provides a better
texture—it’s ideal for dinner rolls and buns, and stands up well to
kneading without becoming gummy. We usually enjoy these buns with cheese, butter, or a warm cup of tea or coffee.

If you plan to make this recipe this season, may the warmth of these cross buns bring back nostalgic memories of childhood—or help you create beautiful new ones in adulthood.

sweet savory noodle dish packed with Chinese flavors and fresh vegetables