'Raisin the Bar' Crispy Fish Sandwich

Ingredients

• Oil for frying 
• 1 1/2 lb firm white fish fillet (Haddock, Pollock, Flounder, Catfish (popular), Snapper, Porgy, Perch)
• Fresh Raisin Bread  
• Mild Cheddar Cheese slices *optional*
• Beefsteak Tomato, sliced *optional

Buttermilk Mix

• 1 c Buttermilk 
• 2 Eggs
• 2 tbsp Hot Sauce 
• 1 tbsp Dash of Dacy Blackish
• 1 tbsp Dash of Dacy Garlicky Onion 
• 1 tsp Dash of Dacy Adobo Mojo
• 1 tsp Dash of Dacy Zesty Lemon Pepper
• 1 tsp Old Bay Seasoning 

Fish Fry Mix 

• 2 c Flour 
• 1 c Fine Yellow Cornmeal 
• 2 tsp Cornstarch 
• 2 tbsp Dash of Dacy Blackish
• 1 tbsp Dash of Dacy Garlicky Onion 
• 1 tbsp Dash of Dacy Adobo Mojo
• 1 tsp Dash of Dacy Zesty Lemon Pepper
• 1 tsp Dash of Dacy Salt & Pepper Blend
• 1 tsp Old Bay Seasoning  

Coleslaw 

creamy mayonnaise-based dressing, crisp and crunchy with a sweet acidic bite 

• 4 c Green Cabbage, sliced thinly 
• 1 /2 c Red Cabbage, sliced thinly 
• 1 Med Carrot, sliced thinly 
• 3 Stalk Green Onion, sliced thinly 
• 2/3 c Mayonnaise 
• 2 tbsp White Vinegar 
• 1 tbsp Apple Cider Vinegar 
• 1 tbsp Sugar *or more if you prefer*
  
• 2 tsp Dijon Mustard
• 1 tsp Celery Seeds
• 1 tsp Dash of Dacy Garlicky Onion 
• 1 tsp Dash of Dacy Salt & Pepper 
• 1/4 tsp Accent *optional*
  
  

Tartar Sauce  

Top tier condiment w. a distinctive flavor profile. Creamy, savory w. a hint of acidity 

• 3/4 c Mayonnaise 
• 2 small Dill Pickles or 1 large, chopped ( + 1 tsp Pickle Juice )
• 1 tbsp fresh Dill, chopped 
• 1 tbsp fresh Lemon Juice
• 1 tsp Worcestershire Sauce
• 1 tsp Capers, chopped 
• 1/4 tsp Dash of Dacy Salt & Pepper 

Recipe yields 2 - 3 sandwiches 

Instructions 

1. Marinate the Fish In a mixing bowl, whisk together buttermilk and egg until smooth. Submerge the fish fillets in the mixture and let soak for 30–45 minutes. This tenderizes the fish and helps the coating adhere.

2. Make the Tartar Sauce Finely chop pickles, capers, and fresh dill. In a bowl, combine chopped ingredients with mayonnaise. Stir until well mixed. Season to taste with salt and pepper.Cover and let sit for at least 30 minutes to allow the flavors to marry.

3. Prepare the Coleslaw Thinly slice or shred cabbage. Rinse under cold water and dry thoroughly using paper towels.Finely chop carrots and scallions.In a separate bowl, whisk together mayonnaise, apple cider vinegar, white vinegar, Dijon mustard, and desired seasonings. Taste and adjust—you’re looking for a balanced dressing with sweet, tangy, and fresh notes.

In a large bowl, combine cabbage, carrots, and scallions. Slowly drizzle in the dressing, tossing gently to coat. Add just enough to bind without making the slaw wet—aim for a light, even coating.

4. Fry the Fish In a large cast-iron skillet, pour oil halfway up the sides. Heat over medium-high until it reaches 350ºF. Working
in batches, remove fish from the buttermilk mixture, allowing excess to drip off. Dredge in fish fry coating, shaking off excess. Carefully place 2–4 fillets in the hot oil, ensuring the pan isn’t overcrowded. Fry for 4–6 minutes, or until golden brown and crispy.Transfer to a wire rack or paper towel-lined tray. Immediately season with a salt and pepper blend while hot.

5. Assemble the Sandwich (Optional) Lightly toast raisin bread.Spread tartar sauce on both slices. Layer with coleslaw, crispy fried fish, a dash of hot sauce, and an extra spoonful of tartar sauce. Top with the second slice of bread. Serve immediately—and enjoy every bite.

                                            Recipe Video Here

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