With the Atlantic Ocean on our doorstep, fresh local seafood is within reach year round – whether you catch it or someone else does. Depending on the weather, tuna and wahoo are most abundant in spring and fall, but they grace tables at other times. Red hind – limited to 10 per day for recreational fishermen – is usually more abundant from May through August, while delicious red and lane snappers are caught year-round, depending on the fisherman’s skill.
Let’s face it, everyone loves a Bermuda fish sandwich. Whether it means a cross-island trip to Woody’s or over-paying at Cup Match, Bermudians are willing to do more than just cheat on their diets for a great “fish pon bun.”
Try this great recipe for the perfect Bailey’s Bay Fish Sandwich, courtesy of the Swizzle Inn:
For the Beer Batter:
One 12-oz. bottle of lager
1 egg white
12 oz (3/4 lb.) flour
1 tsp. baking powder
½ tsp. salt
¼ tsp. white pepper
½ tsp. garlic powder
Combine all the dry ingredients in a mixing bowl. Beat together the egg and egg white, add the beer, then work it into the dry mixture until well combined. Allow to rest a half hour before proceeding.
For the Fish:
1 cup or more vegetable oil
Four 5-oz fish fillets, about ¾ inch thick (halibut, snapper, mahi-mahi)
Salt and pepper to taste
½ cup flour
8 slices of bread, lightly buttered on one side
8 slices cheddar cheese
8 slices ripe tomato
Heat a pot or skillet with 3 inches of oil for frying.
Lightly season the fish with salt and pepper. Dredge the fillets in flour and shake off excess. Dip each fillet in the beer batter, coat well, allow excess to drip off. Carefully lower the fillets into the hot oil and cook 4 minutes a side until golden brown. Drain on paper towels, or on a brown paper bag. While fish is cooking, grill the bread in a non-stick pan, butter-side down. Top half the bread with cheddar and tomato slices. Add the fish and top with remaining bread, cut in half and serve with tartar sauce on the side and a pitcher of rum swizzles!