This is one of my favorite go to sandwhiches when I don’t feel like doing a lot of food prep. It’s super easy and ridiculously tasty. I use about a pound of rockfish. Make sure that it is deboned. Then I cut it into slices that are about the size of the bun or a little wider. It often shrinks a bit when cooked as the proteins tighten up. I make a blackening powder with chlle powder, garlic powder, paparika, black pepper and peri peri pepper. I coat each bit completely. To cook it, I use an qequal bliend of butter and olive oil. It cooks quickly, so it is a good idea to prep the buns. I like them lightly toasted. We make a bot pink sauce with ketchup, mayo and tobasco. A sliced tomato set it up. Once the fish is cooked the fish goes next then top it with a fresh coleslaw. Its super messy, but it is very moreish.
My Life: A Memoir 