Bermuda Fish Sandwich by CudaCo.

By: TLP's Partners
Goslings Bermuda Fish Sandwich with a frozen dark 'n stormy and a bottle of Goslings rum
Image Courtesy of Jonathan Boncek

CudaCo. Seafood House in Charleston shares their recipe for a Bermuda-style fish sandwich inspired by the flavor and history of Goslings Black Seal Rum. Mimicking the sweet and spicy flavors of Goslings’ Dark ‘n Stormy® , this sandwich packs layers of spice into the fish and adds subtle sweetness from the raisin bread. The result: a sandwich with peak summertime flavors including cheddar cheese, fresh tomato, and extra-crispy fish. An insider’s tip: If you can’t find raisin bread, just add some raisins into your coleslaw. Wash it down with a Dark ‘n Stormy made with Goslings Black Seal Rum for a culmination of Bermuda-inspired flavor.

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Makes 4 sandwiches

  • Oil
  • 1 cup flour
  • ⅓ cup of cornstarch
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Adobo seasoning
  • 1 oz Goslings Black Seal rum
  • ¼ cup crushed cornflakes
  • 2 eggs
  • ½ teaspoon fine sea salt
  • 4 teaspoons Crystal hot sauce, divided
  • 1¼ pounds local fish filet (snapper, trout, porgy, whiting), skin off, de-boned, and cut into small portions lengthwise
  • 4 slices cheddar cheese
  • 8 slices wheat or raisin bread, toasted
  • ½ cup tartar sauce
  • 1 cup coleslaw
  • 8 slices tomato

  • Special Equipment:
  • Fryer or deep frying pan
  1. In a fryer or frying pan, heat oil to 350 degrees. Mix flour, cornstarch, Old Bay, Cajun seasoning, Goslings Black Seal rum, and adobo seasoning in a shallow mixing bowl. Portion half into separate bowl and mix in cornflakes. In a third bowl, whisk together eggs, salt, and 2 teaspoons hot sauce.
  2. Working one piece at a time, dredge fish through seasoned flour mixture without cornflakes, then dip in egg wash and coat in seasoning with cornflakes. Fry each piece until it turns golden brown and floats to the top of oil, like a bobber.
  3. Transfer fish from fryer to plate lined with paper towels. Immediately top with cheese so it melts (try to arrange fish pieces in 4 portions so you can transfer cheese-topped fish directly onto sandwiches).
  4. Spread each piece of bread with ½ ounce of tartar sauce. Build sandwich by topping bottom slice of bread with fish and cheese, coleslaw, additional hot sauce as desired, and sliced tomatoes. Top with remaining bread.
  • Recipe By
    CudoCo. Seafood House in Charleston
  • Contributing City
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