"Buffalo" Fish Sandwiches

When the bay yields a mixed stringer of fish varieties, fry them up and make these Buffalo-style fish sandwiches

By Michael Pendley author of Timber 2 Table Wild Game RecipesOctober 14, 2022 Print Recipe

30M

prep time

20M

cook time

4-6

serves

Easy

difficulty

We spend a lot of time on the Apalachicola Bay. A good morning’s catch down here might yield speckled trout, a flounder or two, whiting, maybe even a slot limit redfish.

The ISLE inflatable paddle board was the perfect platform for fishing the bay.

One of our favorite quick-and-easy recipes for a mixed bag like this is to fillet them all, cut the meat into similar-sized pieces, and then fry and toss in Buffalo wing sauce.

Creamy cole slaw pairs perfectly with the spicy fish.

Pile the sauced fish high on a hoagie bun and top with your favorite creamy coleslaw. The combination of spicy fish and creamy, crunchy slaw makes an outstanding lunch or dinner.

Ingredients

2 pounds mixed inshore saltwater fish, filleted

6 hoagie buns

3 cups prepared coleslaw

2 cups corn meal seasoned with salt, pepper, garlic powder, and Old Bay Seasoning

1 bottle Crystal brand Buffalo wing sauce

½ inch of peanut oil in a heavy skillet over medium-high heat

Cooking Instructions

Start by cutting the fish into similar-sized portions so that they fry at the same rate. Pat the fish dry.

Fillet the day's catch and pat the fish dry.

Mix salt, pepper, garlic powder, and Old Bay into cornmeal at desired rates. Mix the breading well.

Mix Old Bay into corn meal for the fish breading.

Dredge the fillets in the seasoned corn meal. Drop the fish, one at a time, carefully into the hot oil. Fry for 3-4 minutes per side or until golden brown and cooked through.

Fry the fish until crispy and cooked through.