Steps
- Heat 2in / 5cm of vegetable oil to 350°F / 175°C. Mix 1 cup of all-purpose flour, ⅓ cup of cornstarch, 1 teaspoon of Old Bay seasoning, 1 teaspoon of Cajun seasoning, and 1 teaspoon of adobo seasoning.
- Stir in 30ml of dark rum. Divide the mixture between two bowls; add ¼ cup of crushed cornflakes to one.
- Beat 2 eggs, ½ teaspoon of sea salt, and half of 4 teaspoons of hot sauce in another bowl.
- Cut 565g of skinless boneless snapper fillets lengthwise into pieces. Coat with the first flour mixture, then egg, then cornflake mixture.
- Fry in batches until golden and the centers reach 145°F / 63°C. Drain and group into 4 portions; top with 4 slices of cheddar while hot.
- Spread 8 toasted slices of raisin bread with ½ cup of tartar sauce. Fill with the fish, 1 cup of coleslaw, 8 slices of tomato, and the remaining hot sauce.