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.
Ingredients
Buttermilk Mix
Fish Fry Mix
Coleslaw
creamy mayonnaise-based dressing, crisp and crunchy with a sweet acidic bite
Tartar Sauce
Top tier condiment w. a distinctive flavor profile. Creamy, savory w. a hint of acidity
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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