Over the past year, Popeyes restaurants have grown tremendously in popularity due to their fried chicken sandwich. Now they’ve launched a Cajun fish sandwich, and I knew I had to go and try it. I really like the simplicity of a fried fish sandwich, and Popeyes was indeed pretty good, especially given that it’s not too expensive. What I really wanted was to make it at home, however. All you need is a fried fish patty, tartar sauce, and pickles sandwiched between soft, toasted buns.

I knew that Popeyes new Cajun fish sandwich was worth taking seriously because they’ve done such a good job with their chicken sandwich. It was even profiled in famous outlets like The New Yorker. I have tried the classic and spicy versions of their chicken sandwich several times and thought both were good. I made my own version that you can see here.

We drove 40 minutes away to the nearest Popeyes for their new fish sandwich. It was good but not as good as their chicken version. Maybe the one I got wasn’t perfectly fresh; it was a bit soggy and falling apart. I guess they have to have a lot ready to go during their busy hours. Making the sandwich at home makes it easier to keep fresh, as you get everything ready before you fry the fish.

This recipe includes my home-made tartar sauce, toasted brioche buns, pickle slices, and a slightly crunchy fish fillet.

Our family really enjoyed our home version very much. I hope you give this one a try and let me know how you liked it!

Ingredients

Tartar sauce

• 1/2 cup full fat mayo
• 2 tbsp. pickle relish
• 2 tbsp. finely diced yellow onion
• 2 1/2 tbsp. lime juice
• 1/4 tsp. salt
• 1/4 tsp. black ground pepper
• 1/2 tsp. dried dill weed
• 1/8 tsp. sugar

Fish

• 1 lbs. flounder fish, cut into 4 (4 1/2-inch wide pieces if frozen, needs to thawed and pat dry with paper towel)
• 1/4 tsp. black ground pepper
• 1/4 tsp. salt

Cajun dredge

• 3/4 cup all-purpose flower
• 1/4 cup cornstarch
• 1 tbsp. paprika
• 1 tbsp. Cajun seasoning
• 1 tsp. each onion and garlic powder
• 1/2 tsp. each salt and ground black pepper
• 1 egg
• 1/3 cup milk

To fry

3-4 cups canola oil

Assembly

• 4 pieces of fried flounder fish
• 4 brioche buns
• 2 tbsp. butter
• Pickle slices
• Tartar sauce

Instructions

Tartar sauce

Mix all tartar sauce ingredients in a small bowl, cover, and keep in the refrigerator until needed.

Fish

Make sure to pat dry the fish well, then rub the salt and pepper to both side of the fillet. Set aside until you get all other ingredients ready.

Cajun dredge

Line a large baking sheet with parchment paper and set aside.

In a large shallow bowl, combine flour, cornstarch, dried spices including salt, and pepper. In a separate bowl, beat eggs and milk together. Drizzle 1 tbsp. of the egg and milk mixture to the flour mixture. Use a fork to mix.

Taking 1 piece of fish at a time, dip fish first in the egg mixture, make sure to coat both sides. Then, dredge fish in the flour mixture. Press the flour on top of the fish to form a thick crust. Transfer the fish to the parchment-lined baking sheet. Repeat with the remaining fish.

To fry

Heat oil in a large deep pot at 350 degrees. Working in couple of batches, cook the fish fillet until golden brown and flesh is easily flaked with a fork, flipping in between few times for even browning.

The cook time will vary depending on the thickness of the fish pieces.

Assembly

Melt 2 tbsp. butter in a large saucepan and toast buns face down until golden and crisp.  Spread a generous layer of tartar sauce on each bun. Top with pickles and fried fish.

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!