Buttermilk Fried Fish Hoagie
Jordan Johnson demonstrates how to assemble his viral buttermilk fried fish hoagie. Built on a freshly scooped Sarcone's roll with layers of cheese, crisp vegetables, crispy fried fish, and a spicy-sweet honey Scotch bonnet truffle sauce, this massive sandwich is a Philly classic taken to the next level.
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🍳 Cooking Flow
1. Slice open the hoagie roll and scoop out the interior crumb. → 2. Spread mayonnaise and line with cheese slices, chopped romaine, tomatoes, onions, and pickles. → 3. Coat crispy fried fish with honey Scotch bonnet truffle sauce and pack into the sandwich. → 4. Top with extra sauces and a dusting of salt, pepper, and oregano.
Cooking Steps
Brief Cooking Order
1. Slice open the hoagie roll and scoop out the interior crumb. → 2. Spread mayonnaise and line with cheese slices, chopped romaine, tomatoes, onions, and pickles. → 3. Coat crispy fried fish with honey Scotch bonnet truffle sauce and pack into the sandwich. → 4. Top with extra sauces and a dusting of salt, pepper, and oregano.
Introduction
Jordan Johnson demonstrates how to assemble his viral buttermilk fried fish hoagie. Built on a freshly scooped Sarcone's roll with layers of cheese, crisp vegetables, crispy fried fish, and a spicy-sweet honey Scotch bonnet truffle sauce, this massive sandwich is a Philly classic taken to the next level.
Step 1
Slice the fresh hoagie roll lengthwise and carefully scoop out the soft interior bread to create space for all the fillings.
Step 2
Spread an even, generous layer of mayonnaise along the inside base of the bread.
Step 3
Neatly lay about five slices of cheese across the length of the roll.
Step 4
Layer on freshly chopped romaine lettuce, sliced Jersey tomatoes, raw sliced onions, and pickle slices.
Step 5
Drizzle the buttermilk fried fish fillets generously with honey Scotch bonnet truffle sauce.
Ingredients List
Important Notes
Scooping out the bread is crucial to prevent the hoagie from becoming overly doughy and allows generous room for all the toppings and fish.
Layering vegetables beneath the hot fried fish helps catch sauce drippings while keeping the bread structurally intact.
The combination of spicy-sweet honey Scotch bonnet truffle sauce with tangy pickles and fresh tomatoes balances the rich fried fish.
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