Crispy Fish Sandwich with Slaw

Fish sandwiches hold a special place in culinary culture, celebrated for their versatility and satisfying flavors. From bustling beach shacks to upscale restaurants, the combination of flaky fish and a variety of toppings has made these sandwiches a staple across various cuisines. Among the many iterations, the crispy fish sandwich with spicy slaw stands out as a delightful meal that perfectly balances texture and taste. This sandwich is not just a feast for the eyes but also a harmonious blend of crispy, tender fish and a zesty, crunchy slaw that elevates the dining experience to new heights.

Discover the ultimate crispy fish sandwich with spicy slaw that's sure to tantalize your taste buds! This recipe showcases flaky fish coated in a golden, crunchy panko exterior, paired with a zesty, creamy slaw that adds a perfect kick. Ideal for a quick lunch or casual dinner, it's a delicious blend of textures and flavors. Follow the easy steps to create this mouthwatering dish at home and impress your family and friends with a culinary delight they'll love!

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Ingredients

4 fillets of firm white fish (like cod or haddock)

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 brioche buns

Vegetable oil, for frying

For the Spicy Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 carrot, julienned

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon sriracha (adjust to taste)

1 teaspoon honey

Salt and pepper to taste

Instructions

Prepare the Slaw:

- In a large mixing bowl, combine the green cabbage, red cabbage, and carrot.

- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sriracha, honey, salt, and pepper until smooth.

- Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside in the fridge for at least 30 minutes to let the flavors meld.

Prepare the Fish:

- In a shallow dish, pour the buttermilk. Season with salt and pepper. Dip each fish fillet in the buttermilk and let it soak for about 20 minutes.

- In another shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.

- In a third shallow dish, place the panko breadcrumbs.

Coat the Fish:

- Remove the fish from the buttermilk, letting the excess drip off. Dredge each fillet in the seasoned flour, shaking off any excess.

- Next, dip the floured fish back into the buttermilk before coating them in panko breadcrumbs, ensuring an even and generous layer of crunch.

Fry the Fish:

- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

- Once the oil is hot (about 350°F or 175°C), carefully place the coated fish fillets in the skillet (avoid overcrowding).

- Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

Assemble the Sandwiches:

- Toast the brioche buns lightly on both sides.

- Place a crispy fish fillet on the bottom half of each bun, top it generously with spicy slaw, and finish with the top half of the bun.

Serve:

- Serve immediately with lemon wedges and a side of fries or chips for a complete meal.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings