Fish sandwiches are great. We really like Halibut and have found brining and deep-frying it up makes for a great fish sandwich. We use the Meat Church Holy Voodoo Cajun seasoning and a chicken-based recipe from Meat Church for our halibut sandwich. Of course, you can use alternative Cajun seasonings in lieu of the Meat Chuch Holy Voodoo. And, you don’t have to use Halibut as a fish. Cod and grouper would work well for this too.
- 4 pieces of halibut 1.5 – 2 inch think of filleted halibut cut into “sandwich” size pieces.
- 4 brioche buns, buttered
- 2 cups of pickle juice to fully submerge your halibut (we used Valasic)
- Meat Church Holy Voodoo
- 1 package of Meat Church Chciken Friend Breading. Of course you can use your own flour dredge.
- 2 T Meat Church Holy Voodoo
- 2 large eggs
- 1 Cups buttermilk (sub milk)
- 1 Tablespoon your favorite hot sauce. We used Frank’s RedHot
The Spicy Halibut Coating
- 1/2 Cup hot frying oil (use this from your pan after you fry – or sub melted lard)
- 2 Tablespoons of cayenne pepper (adjust to you heat preference)
- 1 Tablespoon of brown sugar
- 1 Tablespoon Meat Church Holy Voodoo
Step 1: Brine Your Halibut
- Completely submerge the Halibut in pickle juice for a minimum of 2 hours. You don’t need to go longer than 2 hours.
- Remove the Halibut from the brine, pat dry, and season lightly with our Holy Voodoo.
Step 2: Prep your fryer
Use a deep cast-iron skillet or pot and heat peanut oil to 325 degrees Fahrenheit. Of course, you can use a fryer or whatever you are most comfortable with.
Step 3: Fry the Halibut
- Make a station with a pan of Halibut and then two medium bowls where we will place the Halibut into the dredge, then the egg wash, then the dredge again.
- Bowl #1 – Dredge + 1-2 Tablespoons of Meat Church Holy Voodoo into a bowl and mix well.
- Bowl # 2 – Mix the eggs, buttermilk or milk, and hot sauce.
- Take each piece of Halibut and coat it in the flour\Voodoo dredge. Then soak it completely in the wash. Then coat it thoroughly in the dredge again.
- Next, slowly place the Halibut into the hot oil and fry until golden brown. Make sure each piece of Halibut reaches at least 130 degrees Fahrenheit, internal temperature.
- Remove the Halibut from the oil and place it on a paper towel-lined plate or pan to catch the oil runoff.
Step 4: Prep your Spicy Halibut Coating
Mix the hot oil (some people prefer to sub melted lard), cayenne (adjust this to your heat level preference), brown sugar, and Holy Voodoo in a bowl. Careful as this oil is very hot. Spoon this mixture over each piece of chicken to your liking.
Step 5: Plate and Serve
We serve these on toasted brioche buns simply with mayonnaise, pickles, and BAM! It is delicious.
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