Game & Fish Dish
STRIPER SANDWICH TOPPED WITH CREAMY COLESLAW
•
oil
oil•2½ cups all purpose flour
2½ cups all purpose flour•1 tablespoon Cajun Injector Cajun Shake Original
1 tablespoon Cajun Injector Cajun Shake Original Seasoning
•8 4-ounce fresh or frozen Striper fillets, square cut
8 4-ounce fresh or frozen Striper fillets, square cut•1 cup buttermilk
1 cup buttermilk•8 onion-topped sandwich buns, split and toasted
8 onion-topped sandwich buns, split and toasted•2 cups creamy coleslaw
2 cups creamy coleslawPreheat oil to 350 degrees. Combine flour and Cajun Shake in a shallow bowl; stir well.
Thaw fish, if frozen, Rinse fish; pat dry with paper towels. Dredge fish in flour mixture; dip in buttermilk and dredge in flour mixture again. Fry 2 or 3 fillets at a time for 5 to 6 minutes or until golden brown. Remove from hot oil and drain on paper towels.
Place a fillet on the bottom half of each bun. Top with ¼ cup coleslaw (recipe below). Add bun tops.
CREAMY COLESLAW
•1 head green cabbage, finely shredded (about 2
1 head green cabbage, finely shredded (about 2 pounds)
•1 large carrot, peeled and finely grated
1 large carrot, peeled and finely grated•1 small green sweet pepper, finely chopped
1 small green sweet pepper, finely chopped•1 small red sweet pepper, finely chopped
1 small red sweet pepper, finely chopped•1 celery stalk, finely chopped
1 celery stalk, finely chopped•3 green onions, thinly sliced
3 green onions, thinly sliced•¾ cup mayonnaise
¾ cup mayonnaise•¼ cup sour cream
¼ cup sour cream•2 tablespoons Creole mustard
2 tablespoons Creole mustard•2 tablespoons apple cider vinegar
2 tablespoons apple cider vinegar•1 teaspoon salt
1 teaspoon salt•1 teaspoon hot sauce
1 teaspoon hot sauceIn a large bowl combine all the vegetables. In a separate bowl combine rest of ingredients. Mix the vegetables into the wet ingredients. Mix well.
