Recipe: Fried Fish Sandwich with Caribbean Curry Aioli

Clearly we’ve got fish on the brain this week. First, we shared our easy and elegant recipe for Fried Fish Nacho Bites. Now we’ve got another simple and satisfying fish dish for you, which puts a fiery Fat Cat spin on the standard southern sandwich staple — courtesy of our savory and spicy Caribbean Curry sauce. What’s interesting is that this recipe uses a few of the same ingredients as our Fish Bites recipe, so that means you can make that one for lunch and this for one dinner, if you’re so inclined.

Here’s what we did:


1 lb. white fish fillets (like pollock, basa, flounder or similar) — about 4 fillets in all
1 package of Louisiana Fish Fry (available in most super markets)
1/4 cup vegetable or canola oil
2 tablespoons Fat Cat Caribbean Curry sauce
1/4 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
15-20 sweet pickle slices
4 soft hamburger rolls or potato rolls, split in half


Heat oil in pan over medium heat.

Coat the fish fillets with the fish fry. When oil is hot, set fish fillets in oil and fry until golden brown one on side, about 3-4 minutes depending on the thickness of your fish. Once browned, flip fish and cook on other side until it’s also golden brown, about 2-3 minutes more.

While fish is cooking, assemble the aioli. In a small bowl, mix the mayonnaise, pickle relish, and Fat Cat Caribbean Curry. Add salt and pepper to taste and set aside.

Split hamburger buns and toast lightly if desired.

To assemble, slather Fat Cat Caribbean Curry aioli on the bottom of a bun, put fried fish fillet on top, put a few slices of pickles on the fish, top with top of bun and eat. Couldn’t be simpler.