This recipe brings a delightful twist to the classic fish sandwich, featuring a crispy Cajun-spiced fillet and a tangy remoulade sauce.
Combine all the remoulade sauce ingredients in a bowl and mix until smooth.
Chill the sauce for at least 30 minutes to let the flavors meld together.
Season the fish fillets with Cajun seasoning on both sides.
Pat the fish dry before seasoning to help the spices adhere better.
Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Dredge each fish fillet in flour, then egg, and finally panko breadcrumbs.
Press the breadcrumbs gently onto the fish to ensure an even coating.
Heat oil in a frying pan over medium heat and fry the breaded fish until golden brown, about 4 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Spread remoulade sauce on both sides of the toasted baguette.
Toast the bread for added crunch and flavor.
Layer romaine, fried fish, tomato slices, and red onion on the baguette. Top with the other half of the bread.
Serve immediately to enjoy the sandwich at its freshest.
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