Eggleston's Fried Fish Boat Recipe

Prep and marinate

Pat the fish fillets dry with paper towels and cut into sandwich-sized pieces (about 4 portions). In a shallow dish combine buttermilk, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the fish pieces in the buttermilk mixture, cover, and refrigerate for 30 minutes to 1 hour to tenderize and season.

Make dry mix

In a wide shallow bowl mix together the all-purpose flour, cornmeal, panko breadcrumbs, baking powder, paprika, garlic powder, onion powder, cayenne, and 0.5 tsp fine salt. Whisk to combine so the seasoning is evenly distributed.

Make batter

In another bowl whisk the eggs until blended. Add the cold sparkling water or beer and whisk just to combine; the batter should be slightly lumpy and cold. If you prefer a thicker crust, reduce the liquid to 1/3 cup.

Dredge procedure

Set up a three-step station: (1) flour/cornmeal mixture, (2) batter, (3) a shallow tray for finished pieces. Remove a fillet from the buttermilk, let excess drip off, dredge lightly in the dry mix, then dip into the cold batter, allowing excess to drip back into the bowl. For extra crunch, press the battered fillet into a small amount of panko (optional) and set on the tray. Repeat for all pieces.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 cups for a medium pan). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise immediately without browning in under 10–15 seconds.

Fry the fish

Working in batches (do not overcrowd), gently lower battered fillets into the hot oil using tongs or a slotted spoon. Fry until golden brown and crisp, about 3–4 minutes per side for 1/2–3/4-inch thick pieces, turning once. Use an instant-read thermometer if desired — cooked fish should reach 145°F (63°C) at the thickest point. Remove cooked pieces to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Make sauce

While the fish fries, whisk together the mayonnaise, Dijon or yellow mustard, lemon juice, hot sauce (if using), and chopped parsley in a small bowl. Taste and adjust seasoning; add a pinch of salt if needed.

Finish and season

When all fish is cooked, sprinkle lightly with flaky sea salt. Squeeze the lemon wedge over each fillet just before assembling.

Split the rolls or baguette halves and spread a generous layer of the sauce on the bottom half. Top with a handful of shredded lettuce, a piece of fried fish, a slice of tomato, and pickles if using. Close the sandwich and serve immediately while hot and crisp.