In season 2, episode 3 of How She Rolls, I show you the waterways that I grew up on and the culture behind the aquatic food we eat – specifically a fried fish sandwich. I have had so many requests for this recipe since this episode launched, so here it is! 

Hot Little Tip: Become best friends with your local fishmonger and butcher!

The fishmonger at your local seafood market or grocery store knows what is fresh, what looks especially good, what makes a great substitute for other fish, and what methods you can use to cook varieties of seafood you’ve never tried before. The same thing goes for the butcher. He or she will be delighted to help you. Meat is their specialty, and they’re eager to talk to you about it, so tap into their expertise and knowledge of what’s good and fresh right now. They can spatchcock your chicken or create other cuts different from what’s already in the case. And if something isn’t in the case, don’t hesitate to ask. They could have a new supply that hasn’t been put out yet. You also can call ahead and ask them to set something aside for you. Make a friend, learn about seafood and meat from the experts, and always be the first one to know when something spectacular comes in.

Have a member of the family who doesn't like fish?

Check out the Fried Chicken Sammies recipe and fry both at the same time!

Instructions

• Make your marinade by placing fish in a bag with 2 cups of buttermilk. Place in refrigerator to marinade for 1 hour.
• Once marinaded, liberally coat the buttermilk-soaked fish in House Autry seafood breading and place on rack until ready to fry.
• Add 1 1/2 cup of your favorite frying oil (I like canola) in pan and heat to 350 degrees.
• Place fish in pan and fry 3 minutes per side or until golden brown. Do not overcrowd the pan. 
• Serve on a warmed Brioche bun with Siracha Mayonnaise and Everything Slaw.