Crunchy Catch Fish Sandwich with Tangy Slaw

Ingredients

Fish & Breading

• 4 × 150 g cod fillets (or any firm white fish)
• ½ cup all‑purpose flour
• 1 cup panko breadcrumbs
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 large egg, lightly beaten
• 2 tablespoons vegetable oil (for frying)

Tangy Slaw

• 2 cups shredded green cabbage
• ½ cup shredded carrots
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• ¼ teaspoon celery seed
• Fresh dill, chopped (optional)
• Salt and pepper, to taste

Buns & Garnish

• 4 brioche hamburger buns, split
• 2 tablespoons butter, softened (for toasting)
• Leafy lettuce leaves (optional)
• Fresh lemon wedges, for serving

Instructions

Frying the Fillets

1. Heat the Pan. Warm a large skillet over medium‑high heat for 2‑3 minutes, then add the vegetable oil. The oil should shimmer but not smoke, indicating it’s around 350°F—ideal for a quick, even fry.
2. Cook the Fish. Gently lay the breaded fillets in the pan, giving each piece enough room to breathe. Fry for 3‑4 minutes per side, or until the coating turns deep golden and the interior reaches 145°F. Flip only once to preserve the crust.
3. Drain & Rest. Transfer the cooked fish to a wire rack set over a baking sheet to let excess oil drip away. Let the fillets rest for 2 minutes; this helps the coating set and prevents sogginess when assembled.