Bermuda Fish SandwichFried Fish on Raisin Bread
A Bermuda fish sandwich commonly combines fried local-style fish, raisin bread, tart sauce or mayonnaise, hot sauce, and crisp toppings. This version includes a vinegar-dressed slaw and tomato.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 600gGrouper (cut into serving pieces)
- 3gSalt
- 1gBlack Pepper
Batter
- 160gAll-Purpose Flour
- 6gBaking Powder
- 1pcsEgg
- 200mlBlonde Beer (cold)
- 3gSalt
- 1gBlack Pepper
Frying
- 700mlVegetable Oil
Slaw
- 200gGreen Cabbage (shredded)
- 60gCarrot (shredded)
- 50gRed Onion (thinly sliced)
- 140gMayonnaise
- 15mlApple Cider Vinegar
- 10gWhite Sugar
- 2gSalt
- 1gBlack Pepper
Sandwich
- 8pcsRaisin Bread
- 200gTomato (sliced)
- 20mlHot Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the grouper dry and season it with the salt and black pepper.
- 02
Whisk the all-purpose flour, baking powder, salt, and black pepper in a bowl. Beat in the egg, then whisk in the cold blonde beer until smooth and thick enough to coat the fish.
- 03
Heat the vegetable oil to 180°C (356°F). Dip the grouper in the batter and fry in batches until crisp, opaque, and 63°C (145°F) at the center. Drain on a rack.
- 04
Stir together the mayonnaise, apple cider vinegar, white sugar, salt, and black pepper. Add the green cabbage, carrot, and red onion and toss well.
- 05
Lay the fried fish on the raisin bread and add the slaw, tomato, and hot sauce.
- 06
Close the sandwiches and serve immediately while the fish is crisp.
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