Crispy Cajun Fish Sandwich With Boujee Tartar Sauce
Crispy halibut meets Nashville hot chicken inspiration in this Cajun fish sandwich with sweet-spicy sauce and caviar-loaded tartar.
Crispy Cajun Fish Sandwich With Boujee Tartar Sauce
This recipe comes to us from Tony Ramirez (aka TFTI BBQ), culinary influencer, backyard pitmaster, and friend of Montana Knife Company.
4
30 minutes
15 minutes
650
Cajun
Lunch
I grew up eating my Louisiana-born mother’s Cajun dishes, and those flavors stuck with me. When Nashville hot chicken sandwiches started taking over, I thought, “Why not give fish the same treatment?”
This Cajun fish sandwich features a crispy, golden exterior with perfectly flaky halibut inside, all drenched in a sweet and spicy Cajun sauce that’ll make you reach for extra napkins. The boujee tartar sauce (loaded with caviar, fresh herbs, and lemon) takes this fried fish sandwich from backyard BBQ to restaurant quality.
The best Cajun fish sandwich recipes balance heat with sweetness. This hot fish sandwich does exactly that.
Ingredients
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- 1/2–2 lbs. halibut, cut into four fillets with a sharp, clean fillet knife
- Your favorite Cajun seasoning
- 4 brioche buns
- 4 slices pepper jack cheese
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- 1 cup mayonnaise
- 3 Tbsp. fresh chives, minced with a sharp, clean knife
- 3 Tbsp. fresh dill, minced with a sharp, clean knife
- Juice of 1/2 lemon
- 1/2 oz. caviar
- 1 Tbsp. fresh cracked black pepper
- Pinch of salt
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- 1 1/2 cups all-purpose flour
- 2 Tbsp. Cajun seasoning
- 2 eggs, beaten
- 2 cups panko breadcrumbs
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- 3 Tbsp. light brown sugar
- 1 Tbsp. garlic powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. cayenne pepper
- 1 Tbsp. chili powder
- 2 Tbsp. Cajun seasoning
- 1/2–1 cup frying oil
Directions
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Prep your halibut fillets
Using your fillet knife, cut the halibut into four equal portions. A sharp, clean blade makes this job easier and gives you cleaner cuts. Pat the fish dry with paper towels, then season both sides with Cajun seasoning.Set up your breading station for the fish sandwich
In the first shallow dish, mix flour with two tablespoons of Cajun seasoning. In the second dish, beat the eggs. In the third dish, add your panko breadcrumbs. Line them up in order: seasoned flour, egg wash, panko.Bread the Cajun fish sandwich fillets
Dredge each fillet in the seasoned flour, coating both sides. Shake off excess, then dip into the beaten eggs. Let excess egg drip off, then press both sides into the panko breadcrumbs. Make sure the breading sticks to every edge of your hot fish sandwich fillets.Fry your Cajun fish sandwich
Heat oil in a large skillet or deep fryer to 350°F. Carefully place breaded fillets into the hot oil, working in batches if needed. Fry for three to four minutes per side until the fish reaches an internal temperature of 145°F and the breading turns golden brown. Transfer to a wire rack or paper towels.Make the boujee tartar sauce
Mix mayonnaise, minced chives, minced dill, lemon juice, caviar, black pepper, and salt in a bowl. Refrigerate until you’re ready to build your fried fish sandwich.Create the spicy Cajun sauce
Combine brown sugar, garlic powder, smoked paprika, cayenne, chili powder, and Cajun seasoning in a heat-safe bowl. Pour 1/2 cup of hot frying oil over the dry ingredients, whisking until the Cajun sauce comes together. Adjust the consistency with more oil if needed.Build your Cajun fish sandwich
Brush or dunk each fried fillet into the Cajun sauce. Toast the brioche buns if desired. On the bottom bun, place a slice of pepper jack cheese, then the sauced fillet. Drizzle with boujee tartar sauce and more Cajun sauce for extra heat. Top with the other bun half.
