Capt. Rapps’ fresh and spicy local fish sandwich

So many times when we arrive back to the dock with the day’s fresh catch of fish, my clients ask me the same question…… “How do I prepare these nice fillets once we get home?” Oooooh, now I am EXCITED! That’s music to my ears because fishing and cooking are two of my favorite things to do in life!

I started giving verbal recipes using different individual spices that would blend well with others for the particular fish they were going to cook. Then I thought, “Wouldn’t it be nice to blend up a few of those spices so they could take home exactly what I was talking about?” Well, it wasn’t long after I started handing out little pouches of my special spice blends, that I started receiving phone calls asking, “Hey, Captain, that was the best fish I ever had, and I cooked it by myself! Would you mind mixing up a batch of those seasonings that I could buy?” Hmm, maybe I was onto something here. After a lot of research and perfecting the spice blends, I began to package my line of “Captain Rapps Seasonings.”They became a great success last winter at the Marco Island Farmers Market, and now are available at several local retail locations and on my website.

Below is an easy-to-make recipe for a fresh and spicy fish sandwich that I am sure you and your guests will go crazy over.

Captain Rapps’ Crispy fish Sandwich with Southwest Slaw

Ingredients

• 2 cups raw cole slaw mix (Shredded Cabbage, Shredded Red Cabbage, & Shredded Carrots)
• ½ cup of Sour Cream
• 2 tsp Captain Rapps’ Chokoloskee Chipotle Southwest seasoning
• (2) 8”-10” long Fish Fillets (Snapper, Sheepshead, Flounder, Trout or any thin fish fillet)
• ½ cup flour
• 2 TBS Stone ground Mustard
• ¼ cup beer
• ½ cup Panko Bread Crumbs
• 1 tsp Captain Rapps’ Chokoloskee Chipotle Southwest seasoning
• Olive Oil
• Fresh Ciabata Bread

Preheat your oven at 350.

In a medium bowl, combine the slaw mix & Sour Cream. Add 2 tsp of Captain Rapps’ Chokoloskee Chipotle Southwest seasoning and set aside.

In small bowls, create an assembly line of … 1) Flour, 2) Mustard & beer mixed together, and 3) Panko bread crumbs with 1 tsp Captain Rapps’ Chokoloskee Chipotle Southwest seasoning.

Now heat ¼” of olive oil in medium sized pan, on medium/high.

While the fish is cooking, cut your Ciabatta bread into 2 nice sandwich sized pieces, then slice in half. Toast them lightly in your pre-heated oven for just a few minutes.

Now that the oil is hot, coat the fillets with the flour, then coat them with the mustard and beer mixture, then coat them with the seasoned Panko, then put the fillets into the heated olive oil. They will cook quickly on medium high heat. Once the fish is crispy brown in about 3-4 minutes, flip and cook for another 3-4 minutes.

Put a little mayo on your toasted Ciabatta bread, lay the fish on the bottom piece of bread, then load that with ½ of the slaw mixture. Open your mouth WIDE and enjoy one of the best fish sandwiches you ever had!

Tight Lines, and remember to make someone giggle today! Capt Pete Rapps

Hailing out of Chokoloskee Island Park Marina, Chokoloskee, FL, Capt Rapps has been fishing the Chokoloskee area for just over 20 years. He offers expert guided, light tackle, near shore, and backwater fishing trips in the Everglades National Park, and is happy to accommodate anyone from novice to hardcore seasoned pro. Pete is extremely patient and loves to teach. You can book a charter right online 24/7. See his online availability calendar, booking info, videos, recipes, seasonings, and first class web site at www.CaptainRapps.com