Ingredients
Scale
- 4 Red Snapper Filets
- 1/8 cup Spiceology Nashville Hot Chicken Blend
- 2 quarts Favorite Fish Fry Dredge
- 2 heads Romaine Lettuce (finely shredded)
- 8–16 slices Sourdough bread
Pickle Tartar Sauce
- 2/3 cup Sweet and Hot Pickles (small dice)
- 1 1/2 cup Duke’s Mayo
- 2 lemons for Fresh Squeezed Lemon Juice
- 1/2 cup shredded carrots (finely chopped)
- 1/8 cup Flat Leaf Parsley (finely chopped)
- 1/8 cup Spiceology X Derek Wolf Tennessee Smoke Blend
- 2 Tbsp White Sugar
Maple Nashville Dip Sauce
- 1/4 cup Spiceology X Derek Wolf Maple Bourbon Blend
- 1 1/2 cup Real Maple Syrup
- 1 cup Hot Sauce
Instructions
- In a large Dutch oven or turkey fryer, bring oil to temp of 360 degrees F.
- In a medium mixing bowl, combine fish dredge and Spiceology Nashville Hot blend. Transfer to a shallow casserole dish or baking sheet.
- Pat snapper filets of excess moisture and coat in dredge. Set all of them aside afterwards to rest for 10 minutes.
- In a medium mixing bowl, combine Duke’s mayo, chopped carrots, pickles, lemon juice, parsley, sugar, and Spiceology Tennessee Smoke.
- Whisk till thoroughly combined, quart up, and set aside or refrigerate.
- In a small mixing bowl, combine Spiceology Maple Bourbon blend, real maple syrup, and hot sauce of your choice. Whisk thoroughly and set aside.
- Fry filets one or two at a time depending on your vessel and let drain on paper towel lined plate.
- Drench in Maple Nashville Dip sauce and build sandwich as you prefer or enjoy with white bread on the side to sop up the goodness.
Notes
Tip: if you buy whole fish at your local fish monger, fish with clear glassy eyes are typically fresher than the foggy eyed friend sitting next to them.