Preheat your Blackstone griddle to medium-high heat. Place a cast iron skillet on the griddle or use the side burner if available. Add cooking oil to the skillet and heat it up to around 350-375°F.
In a bowl, mix 1-2 cups of flour, Blackstone's Cajun seasoning, eggs, baking powder, and beer. Stir until the batter reaches a pancake batter consistency. Adjust with more flour or beer if needed.
For the tartar sauce, mix mayonnaise and pickle relish (or pepperoncini peppers) to taste, and set it aside.
Pat the fish filets dry with paper towels. Coat each filet in flour, ensuring both sides are covered.
Once the oil is heated, dip each fish filet into the batter, allowing excess to drip off. Carefully add the battered filets to the skillet and fry for 3-4 minutes on each side until lightly browned and crispy. Remove the filets from the skillet and place them on paper towels to drain excess oil. If using cheese, add a slice to each filet while it’s still hot, allowing it to melt.
Spread mayonnaise on the insides of the brioche buns. Place the buns on the griddle, mayo-side down, and toast until lightly browned.
Season the toasted buns with Blackstone's Cajun seasoning. Spread a generous amount of tartar sauce on the bottom (heel) of each bun. Layer on a few leaves of lettuce, followed by the fried fish filets. Add hot sauce, then top with the other half of the bun.
3-4 pounds of white fish filets (4-6 ounces each will work
well)
4-6 slices of cheddar cheese (optional)
Cooking oil
Leaf lettuce
Hot sauce
Directions
Preheat your Blackstone griddle to medium-high heat. Place a cast iron skillet on the griddle or use the side burner if available. Add cooking oil to the skillet and heat it up to around 350-375°F.
In a bowl, mix 1-2 cups of flour, Blackstone's Cajun seasoning, eggs, baking powder, and beer. Stir until the batter reaches a pancake batter consistency. Adjust with more flour or beer if needed.
For the tartar sauce, mix mayonnaise and pickle relish (or pepperoncini peppers) to taste, and set it aside.
Pat the fish filets dry with paper towels. Coat each filet in flour, ensuring both sides are covered.
Once the oil is heated, dip each fish filet into the batter, allowing excess to drip off. Carefully add the battered filets to the skillet and fry for 3-4 minutes on each side until lightly browned and crispy. Remove the filets from the skillet and place them on paper towels to drain excess oil. If using cheese, add a slice to each filet while it’s still hot, allowing it to melt.
Spread mayonnaise on the insides of the brioche buns. Place the buns on the griddle, mayo-side down, and toast until lightly browned.
Season the toasted buns with Blackstone's Cajun seasoning. Spread a generous amount of tartar sauce on the bottom (heel) of each bun. Layer on a few leaves of lettuce, followed by the fried fish filets. Add hot sauce, then top with the other half of the bun.
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