Bimini's Famous Fish Basket Recipe
Make Bimini's Famous Fish Basket Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Fried Fish
Island Slaw & Garnish
Tartar & Spicy Remoulade Sauces
To Serve
Method
Crispy Fried Fish
- 1
Prep the fish
Cut the fish into 4 equal pieces (about 4 oz each). Pat dry with paper towels. Season both sides lightly with 1 tsp sea salt and 1/2 tsp black pepper.
- 2
Buttermilk soak
Place the seasoned fish in a shallow dish and pour the buttermilk over it. Cover and refrigerate for 20–30 minutes to tenderize and add flavor.
- 3
Make the batter
In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder and cayenne. Gradually whisk in the cold club soda or beer (about 3 tablespoons) until the batter is smooth but thick enough to coat (add a little more liquid if too thick). Let it rest 5 minutes; batter should be cold and slightly bubbly.
- 4
Heat the oil
Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 1.5 inches (about 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350–365°F (175–185°C) or a small drop of batter sizzles and rises immediately.
- 5
Fry the fish
Working in batches (do not overcrowd), remove fish from buttermilk and let excess drip off. Dust lightly in a thin layer of flour (use reserved flour mixture if desired), then dip each piece into the cold batter to coat fully. Carefully lower into hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining batches cook.
- 6
Drain and finish
After all pieces are fried, let rest 2 minutes on the rack to crisp. Sprinkle with a pinch of salt immediately if desired.
Island Slaw & Garnish
- 7
Make the slaw
In a large bowl combine shredded green cabbage, shredded red cabbage, grated carrot, sliced green onion and chopped cilantro.
- 8
Dress the slaw
In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour dressing over the cabbage mixture and toss to coat evenly. Refrigerate for at least 10 minutes to meld flavors.
- 9
Final toss
Taste and adjust seasoning with additional salt, lime juice or honey to balance. Keep chilled until ready to assemble.
Tartar & Spicy Remoulade Sauces
- 10
Quick tartar
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon chopped capers, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice. Stir until combined, season with 1/4 teaspoon salt and a few grinds of black pepper. Refrigerate until serving.
- 11
Spicy remoulade
In another small bowl mix 1/2 cup mayonnaise (you can use the same mayo quantity overlapping with tartar if making smaller total volume), 1 teaspoon hot sauce, 1 teaspoon Creole or Cajun seasoning, 1/2 teaspoon smoked paprika and 1 teaspoon minced garlic. Taste and adjust heat with more hot sauce or seasoning. Chill until ready to serve.
To Serve
- 12
Assemble the basket
If using buns, toast lightly. Place a generous spoonful of island slaw on the bottom, top with a piece of crispy fried fish, drizzle with tartar and/or spicy remoulade to taste, and garnish with chopped parsley or cilantro and a lime wedge. Serve remaining sauces on the side with extra slaw.
- 13