Bahamian hogfish fillet sandwich and Andros crab cakes
Chef Raquel Fox joins us today from the tropical oasis, Kamalamae Cay, Andros Bahamas to share her favourite Bahamian delicacies!
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Ingredients
Canola or vegetable oil, for frying
2
lbs Hog snapper fillet, cut into 1 inch thick strips or halved crosswise
2
tbsp Bahama fish seasoning
2
cups evaporated milk or buttermilk
2
egg whites, lightly beaten
1 ½
cup all-purpose flour
1 ½
cup cornstarch
1
tbsp black pepper, coarsely ground
8
slices coconut bread, lightly toasted
1
recipe sweet peppery tartar sauce, divided
4
green leaf or boston lettuce, divided
8
slices ripe tomatoes, divided
1
cup pickled onions, store bought
½
cup Island Gurl Foods Pepper sauce, divided
For garnish
Fresh dill
For garnish
Lime wedges
Bahama Fish Seasoning
2
tbsp sea salt
1/2
scotch bonnet or habanero pepper, finely diced (using food safety gloves)
Sweet Peppery Tartar Sauce
2
cups mayonnaise with olive oil
2
tsp Dijon mustard
2
tbsp lemon juice
½
cup dill pickles, diced
1/4
piece roasted red bell pepper, puréed
1/4
cup sweet relish
1
tbsp capers
to taste
sea salt
Andros Crab Cakes
Canola oil or vegetable oil, for frying
2
cups lump crabmeat
½
cup mayonnaise
1
tsp Dijon mustard
1
lime, juiced
½
tsp cayenne pepper
2
tbsp panko breadcrumbs
2
green onions, thinly sliced on the diagonal
2
cloves garlic, diced
¼
cup red bell pepper, diced
1
tsp smoked paprika, divided
to taste
salt
to taste
pepper
½
cup all-purpose flour, for dusting
1
recipe sweet peppery tartar sauce
Instructions
Hogfish Fillet Sandwich with Coconut Bread
1. Preheat a deep fryer with oil to 350˚F (180˚C).
2. Pat fillets dry with paper towels, set aside on a plate, season both sides lightly with fish seasoning.
3. In a large bowl, whisk together the milk and eggs, set aside. Mix the flour, cornstarch, and ground pepper in a glass dish to set up a dredging station.
4. Add fillets one at a time to the milk mixture to cover, transfer to flour mixture and coat on both sides of the fillets.
5. Transfer to the preheated oil and fry until golden, about 5 minutes or until an instant-read thermometer inserted into the thickest part reaches an internal temperature of 145°F (62.8°C).
6. Set aside on a cooling rack placed over a baking sheet lined with parchment and keep warm. Repeat with the other fillets.
7. To assemble the sandwich, spread the tartar sauce over both slices of breads and add a slice of lettuce, fillet, 2 tomatoes, onions, drizzle tartar sauce, and pepper sauce.
8. Serve garnished with dill and a lime wedge. Repeat with the other sandwiches, serve at once with plantain chips, side salad or fries.
Bahama Fish Seasoning
1. Place salt and pepper on a cutting board. Use the blade of a knife and mince together.
2. Store in an airtight container for up to 1 month.
Sweet Peppery Tartar Sauce
1. Add mayonnaise to a small bowl, add mustard, lemon juice and whisk.
2. Add pickles, puréed bell pepper, relish, capers, and mix. Taste and adjust
with salt if necessary.
3. Store in an airtight container in the refrigerator for up to 2 weeks.
Andros Crab Cakes
1. Preheat a deep fryer with oil to 350˚F (180˚C).
2. In a medium bowl, combine all ingredients and mix thoroughly.
3. Form crab cakes to desired size, set aside on a plate lined with parchment and dust with flour.
4. Lightly dust cakes with flour, then transfer to the basket of a deep fryer and fry until golden on both sides for about 3 minutes per side. Set aside on a cooling rack placed over a baking sheet lined with parchment and keep warm.
5. Serve accompanied with Sweet Peppery Tartar Sauce.