Wrap Your Mouth Around A Bermuda Fish Sandwich



Who has the best Bermuda fish sandwich on the island is a question that is often asked but very difficult to answer.  Fish sandwiches are made differently in many restaurants, food stalls and local kitchens.  But the general idea is common throughout, deep fried fillets of fish with tartar sauce on bread.  

What bread should I make my fish sandwich on?

With a basic recipe one can really indulge with creativity on each ingredient.  For example, Jamaican style fish sandwiches are usually served with coco bread whereas most Bermudian eateries serve it with raisin bread or whole wheat toast. Other breads typically used include white bread, egg bread and deli rolls.  

What makes these sandwiches so huge?

The filling, fresh local fish can be pan fried, deep fried, broiled or grilled.  Some places pack in the fish making the sandwich fat and quite filling.  

But no sandwich is complete without the condiments.  These important ingredients include lettuce, tomato, Bermuda onions, cheese, hot sauce, tartar sauce and coleslaw.  Any fish sandwich including all these toppings is referred to locally as "a fish sandwich with the works".  

Where can I buy a good local fish sandwich?

Just about any restaurant on the island serves up a Bermuda fish sandwich.  However, you can make it in your very own home by following this simple recipe:

Ingredients:

  • 1 bag of boneless fish fillets
  • 2 slices of bread
  • 2 leaves Lettuce
  • 2 slices of Tomato
  • 4 slices of Onion
  • 2 slices of melted cheddar cheese
  • ¼ cup of mayo
  • ¼ cup of relish
  • 1 tsp of mustard
  • dash of lemon juice
  • pinch of seasoned salt
  • dash of Lea Perrins

Method:

  1. Marinade your fish overnight in fresh squeezed lemon juice and chardonnay.
  2. Grill, deep fry, broil your fish fillets.  If you choose to deep fry the fish be sure to lightly coat the fish in batter. Traditional English style would be to dip fish in beer batter. But a simple mixture of flour, seasoned salt and various ground peppers in a bowl would do the trick. Once the fish is prepared, set it aside.
  3. Lightly toast bread.
  4. In a separate bowl mix well the mayonnaise, relish, Lea Perrins, lemon juice and seasoned salt.
  5. On a plate place one slice of toast spread with tartar sauce.  Next put the fish on top layering raw onion, cheddar cheese, lettuce tomato on top.  Close the sandwich and cut in half before serving.