cup Frank's® RedHot® Original Cayenne Pepper Sauce
6
sandwich rolls, split in half
Spicy Tartar Sauce (recipe follows)
3
cups deli coleslaw
Prep Time
15 minutes
Cook Time
5 minutes
1. Cut fillets crosswise into 1-inch-wide strips. Combine cornmeal and 1/2 teaspoon salt on sheet of waxed paper. Beat egg with Frank's RedHot Sauce in medium bowl. Dip fish pieces in egg mixture; shake off excess. Thoroughly coat with cornmeal mixture.
2. Heat 1-1/2 cups vegetable oil in large deep skillet or electric fryer until hot (360°F). Cook fish, in batches, 5 minutes or until cooked through and golden on all sides, turning once. Drain on paper towels.
3. Hollow out rolls if necessary. Spread bottom of each roll with about 2 tablespoons Spicy Tartar Sauce. Layer with 1/2 cup coleslaw and a few pieces of fish. Cover with top of roll.
Spicy Tartar Sauce
Combine 2/3 cup prepared tartar sauce with 1/4 cup Frank's RedHot Sauce.
Tip
Add flavor to your sandwich! Mix Frank's RedHot Sauce with mayonnaise and spread on roast beef or corned beef sandwiches.
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