It’s an outstanding combination of flavour and texture. Hog fish (a.k.a Hogsnapper) is a flaky
white fish with sweet undertones and a flavour profile of scallops and lobster, paired with
coconut bread is next level euphoria.
Canola or vegetable oil for frying
2 lbs (1 kg) Hog snapper fillet, cut into 1-inch
(2.5 cm) thick strips, or halved crosswise
2 Tbsp (30 mL) recipe Bahama Fish Seasoning
2 cups (500 mL) evaporated milk or buttermilk
2 egg whites, lightly beaten
1 ½ cups all-purpose flour
1 ½ cups cornstarch
1 Tbsp (15 mL) coarsely ground black pepper
8 slices, coconut bread, lightly toasted, divided
1 Recipe Sweet Peppery Tartar Sauce, divided
4 green leaf or boston lettuce, divided
8 slices ripe small tomatoes, divided
1 cup (250 mL) store bought pickled red onions, divided
½ cup (125 mL) Island Gurl Foods Pepper Sauce, divided
Fresh dill for garnishing
Lime wedges for garnishing
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
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 and internal temperature of 145°F (62.8°C).
Set aside on a cooling rack placed over a baking sheet lined with parchment and keep warm.
Repeat with the other fillets.
6. To assemble the sandwich, spread the tartar sauce over both slices of breads, add a slice of
lettuce, fillet, 2 tomatoes, onions, drizzle tartar sauce, pepper sauce, serve open-faced 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
Here’s a recipe for the traditional method of seasoning fish in the
Makes 3 Tbsp (45 mL)
2 Tbsp (30 mL) sea salt
1/2 Scotch bonnet or habanero pepper, finely diced (using food safety gloves)
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
This sauce is a perfect accompaniment to seafood.
Makes 1 1/2 cups (375 mL)
2 cups (500 mL) mayonnaise with olive oil
2 tsp (10 mL) Dijon mustard
2 Tbsp (30 mL) lemon juice
½ cup (125 mL) dill pickles, diced
1/4 piece roasted red bell pepper, puréed
1/4 cup (60 mL) sweet relish
1 Tbsp (15 mL) capers
fine sea salt to taste
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.