This blackened fish sandwich was my favorite item on the menu at this awesome little restaurant on a nearby beach. I am the first one to say that I am generally not much of a sandwich fan – there are very few that I like, and I have NEVER liked a fish sandwich.
However, that all changed last September.While I was looking at the menu, I watched this sandwich be delivered to the table next to me, and I could Not. Stop. Staring. At. It.
There was a long piece of seasoned fish topped with crispy onion straws and served with some sort of sauce a creole tartar sauce. I ordered one immediately and ate the entire thing. The fish was so flaky and moist, which contrasted so nicely with the crunchy onion straws and the Creole tartar sauce gave the lightly blackened fish just enough of an extra kick without taking away from it. It was totally amazing.
Then, they did something incredibly stupid and took it off their menu. It was the best thing they served, and they told me that the onion straws were too much extra work, so they decided to drop it. I told them they were insane, and then I came home and figured out how to make it for myself.
Here’s a little tidbit about how good the sandwich actually is- I made these for lunch one day, and Jonathan happily ate the fish and some of the onions. I shot the sandwiches, but I wasn’t happy with the results when I went to edit the photos later that evening. So the next day, I made three more fish fillets for lunch for Jonathan and I. I made Jonathan a small sandwich using one fish fillet, then saved the other two to re-shoot the sandwich. He finished his (in its entirety) in the time it took me to photograph the second sandwich. I gave him that one, thinking that he would eat maybe a third of it and I could eat the rest. Nope. He inhaled the entire thing and I got to eat a peanut butter and jelly sandwich for lunch.
Blackened Fish Sandwich with Crispy Onion Straws
Creole Tartar sauce
- 1/2 cup mayonnaise
- 1 T creole mustard
- 8 dashes Tobasco
- 1 T sweet relish
- 3 T chopped chives.
For the sandwich
- 5 snapper filets
- 2 T Old Bay seasoning
- 1 1/2 T butter
For the onions
- 1 large onion, cut in half and thinly sliced
- 1 egg, beaten
- 1/2 cup rice flour
- 2 T Old Bay
- Vegetable oil, for frying
- For the tartar sauce: mix all ingredients in a small bowl and set aside for at least 30 minutes.
- In a large, deep skillet, heat vegetable oil (depth 1") over medium-high heat to a temperature of 375F. The oil should be hot enough that a test onion should immediately begin to bubble in the oil, and brown in 2-3 minutes.
- In a large Ziploc bag, add the rice flour and Old Bay. Shake to combine. Add the sliced onions to the flour mixture, and shake to coat. Beat an egg in a shallow bowl, then add the floured onions and toss to coat. Add the onions back to the flour bag and shake to coat them again. Working in batches, add the onions to the hot oil, frying until they are a golden brown. Remove to a paper towel lined plate.
- Heat a grill over medium heat. Sprinkle a piece of aluminum foil with olive oil, then add your snapper filets. Sprinkle with the Old Bay seasoning and dot with butter. Place the aluminum foil on the grill> Cook until the fish flakes easily with a fork, about 6-7 minutes. Add split buns cut side down to the grill to toast.
- Assembly. Place the grilled fish on the toasted hoagie, top with a large handful of crispy onions and slather the top bun with 2 T creole tartar sauce. Serve immediately.