1 lb. crappie fillets
1 whole loaf of French bread; bakery cooked, but not cut
Butter, softened
½ cup mayonnaise
1 tsp. prepared horseradish
2 T. dill pickle relish or minced dill pickle
1 T. minced onion
¼ tsp. Tony Chachere’s Original Creole Seasoning
¼ tsp. mild paprika
6 drops Tabasco sauce, more if desired
10 oz. box Tony Chachere’s Seasoned Fish Fry Mix
Vegetable oil for frying
Wash, drain, and pat dry the fish fillets with paper towels; set aside.
Place an oven rack under the broiler and turn the oven on Broil at 500 degrees to pre-heat the oven.
Cut 8 slices of French bread about ¾” thick each. Butter both sides of the bread with the softened butter and place on a baking pan. Put the baking pan under the pre-heated broiler. Watch carefully while lightly browning both sides of the bread; set the broiled bread aside and keep warm.
Using a small bowl, add the mayonnaise, horseradish, pickle, onion, Tony Chachere’s Original Creole Seasoning, paprika, and 6 drops of Tabasco sauce; then mix to blend completely and set aside.
Place about 1/4th of the box of the Tony Chachere’s Seasoned Fish Fry Mix into a large Ziploc bag; then add a couple of fish fillets to the bag and seal the bag tightly. Shake the Ziploc bag to completely coat the fish fillets with the fish fry mix. Remove the coated fish fillets and repeat the process with the remaining fish fillets. Add more fish fry mix, if needed.
Fry the fish fillets in the vegetable oil according to the package directions on the Tony Chachere’s Seasoned Fish Fry Mix box and drain on paper towels.
Use a large tray for serving; place a plate of the broiled bread, a plate of the fried fish fillets, and a serving bowl of the sauce on the tray. Let everyone make their own sandwich using the bread and fried fish topped with the spicy sauce. Have extra Tabasco sauce available for those who like it hot!
Serves 4.
