Fried Dolphin Sandwich served with Fresh Tartar Sauce and served on our Fresh Buttery Burger Bun

Ingredients

Serves 4

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4 Buns
4 Dolphin Fillets, bloodline & skin removed
Oil for frying

Fry Coating:

1 Cup Self-Rising Corn Meal
1/2 Cup Self-Rising Flour
1/4 Cup Cajun Seasoning

Tartar Sauce:

1/2 Cup Mayonaise
1/2 Cup Sour Cream
1 TBS Minced Shallot
1 TBS Choppeed Sweet Gherkin Pickles
1 TBS Lemon Juice
1 TBS Lime Juice
Salt & Pepper to Taste

Combine mayo and sour cream in a bowl. Then add the shallots, pickles, lemon and lime juices, and then salt and pepper to taste. Using a whisk, thoroughly combine all of the ingredients. Let stand in the refrigerator of about 10 minutes so all of the flavors and come together.

Let’s now create our delicious fish fry coating. In a paper bag, add the cornmeal, flour, and cajun seasoning. Close the top of the bag and shack vigorously to combine all the ingredients thoroughly.

In a deep walled frying pan, add about 1/2” of oil and bring the oil up to somewhere around 350F.

Let’s add the Dolphin fillets to the bag of goodness, which is our fry coating, and shake the bag to entirely coat the fillets. Shake the fillets of any excess coating, and then carefully lay the fillets in the oil and away from you. This will keep the oil from splashing towards you. Do this for the other three fillets allowing enough room for them to fry. If there is not enough room and the fillets are touching, fry in multiple batches.

Let the fillets fry for about 4-5 minutes per side. They will become golden brown, and the fish will be moist and flakey. I always have a test piece of fish. It’s also a little sampler snack...

When the fish is ready, transfer the fillets to a paper towel so they can drain.

Take your buns and add lettuce and tomato if you desire and lather the top bun with the fresh Tartar Sauce.

You can serve the sandwich with french fries, hush puppies or coleslaw or whatever you like. Enjoy.