Name: Boston Sail Lofts CAJUN FRIED FISH CAESAR ROLL UP Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb firm white fish fillets (cod, haddock, or tilapia); 1 cups buttermilk; 1 cups all-purpose flour; 0.25 cups cornstarch; 2 tbs Cajun seasoning; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 2 cups vegetable oil (for frying); 4 cups romaine lettuce, thinly sliced; 0.5 cups Caesar dressing (store-bought or homemade); 0.25 cups Parmesan cheese, finely grated; 1 tbs lemon juice; 0.25 tsp black pepper; 4 each large flour tortillas or flatbreads; 2 tsp unsalted butter, melted (optional, for toasting); 1 tbs fresh parsley, chopped (optional garnish); 1 lb frozen or fresh russet fries; 1 tsp salt; 2 tbs vegetable oil (for baking or frying)

Method

Cajun Fried Fish

Prep fish

Pat fish fillets dry with paper towels. Cut into 4 equal strips suitable for rolling (about 4-5 inches long).

Marinate

Place fish strips in a shallow bowl and pour buttermilk over them. Let sit 15 minutes to slightly tenderize and help coating adhere.

Make dredge

In a shallow dish, whisk together flour, cornstarch, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper until uniform.

Coat fish

Heat a heavy skillet or Dutch oven with oil over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds. Remove fish from buttermilk, letting excess drip off, then dredge each strip thoroughly in the flour mixture, pressing to adhere. Shake off excess.

Fry fish

Fry the coated fish strips in batches, without crowding, 2–3 minutes per side until golden brown and an internal temperature of 145°F (63°C). Use a slotted spoon to transfer cooked fish to a wire rack set over a baking sheet to drain and keep warm. Drain any excess oil between batches and maintain oil temperature around 325–350°F.

Caesar Slaw

In a bowl combine sliced romaine, Caesar dressing, grated Parmesan, lemon juice and black pepper. Toss gently until all leaves are evenly coated. Taste and adjust seasoning with a pinch of salt or more lemon if desired. Chill briefly while fish fries.

French Fries (served alongside)

If using fresh fries: toss cut potatoes with oil and salt, spread in a single layer on a rimmed baking sheet and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. If using frozen fries: cook according to package directions (bake or deep-fry) until crisp. Keep warm and season to taste.

Roll Up & Finish

Warm the flour tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable. If you prefer a toasted exterior, brush each tortilla lightly with melted butter.

Assemble: Place a warmed tortilla on a work surface. Spoon about 1/2 cup of Caesar slaw onto the center lengthwise, leaving a 1-inch border. Place one fried fish strip (or two smaller pieces) on top of the slaw. Sprinkle a little extra Parmesan if desired.

Roll: Fold the short edge over the filling, then fold in the sides and roll tightly to form a compact roll-up. Repeat with remaining tortillas, slaw and fish.

Optional toast: Heat a skillet over medium heat and place each roll seam-side down, cook 1–2 minutes per side until golden and sealed. Brush with remaining melted butter while toasting if using.

Slice each roll on a diagonal into 1–2 pieces, garnish with chopped parsley, and serve immediately with a portion of French fries on the side.

Cajun Fried Fish Caesar Roll Up Recipe