Crispy Fish Sandwich with Slaw

In the world of culinary delights, few things can rival the satisfaction of biting into a perfectly crafted fish sandwich. This Crunchy Catch Fish Sandwich with Tangy Slaw is not just a dish; it’s an experience that brings together the zest of flavorful fish, the crunch of fresh vegetables, and the warmth of a toasted brioche bun. Ideal for lunch or a casual dinner, this recipe combines simplicity with gourmet flair, making it perfect for both novice cooks and seasoned chefs.

Discover the joy of the Crunchy Catch Fish Sandwich with Tangy Slaw! This tantalizing recipe features perfectly fried fish, a crunchy slaw, and a toasted brioche bun, creating an unforgettable culinary experience. Perfect for lunch or dinner, this sandwich balances textures and flavors beautifully. Learn how to marinate your fish for juiciness, achieve that coveted panko crunch, and whip up a flavorful slaw that enhances every bite. Enjoy a delicious meal that’s sure to impress!

Print Recipe Pin Recipe

Ingredients

For the Fish:

2 large fillets of white fish (cod, haddock, or tilapia)

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Oil for frying (canola or vegetable)

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 carrot, grated

¼ cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon sugar

Salt and pepper to taste

For Serving:

4 brioche buns

Slices of pickles

Fresh dill, for garnish (optional)

--

Instructions

Prepare the Slaw:

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

- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

- Pour the dressing over the cabbage mixture and toss until evenly coated. Set aside in the refrigerator to chill while preparing the fish.

Marinate the Fish:

- Place the fish fillets in a shallow dish and pour the buttermilk over the top. Allow them to marinate for at least 30 minutes to tenderize and infuse flavor.

Coat the Fish:

- In a shallow bowl, combine the flour with smoked paprika, garlic powder, cayenne pepper, salt, and pepper.

- In another bowl, place the panko breadcrumbs.

- Remove the fish fillets from the buttermilk, letting any excess drip off. Dredge each fillet in the seasoned flour, then dip back into the buttermilk, and finally coat in panko breadcrumbs, pressing gently to adhere.

Fry the Fish:

- Heat about 1 inch of oil in a large, heavy-bottomed skillet over medium-high heat (around 350°F or 175°C).

- Carefully add the breaded fish fillets to the hot oil in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy. Transfer cooked fish to a plate lined with paper towels to drain excess oil.

Assemble the Sandwich:

- Toast the brioche buns until golden.

- On the bottom half of each bun, place a piece of crispy fish. Top with a generous amount of tangy slaw and a few pickle slices. If desired, add a sprig of fresh dill for garnish. Cap off with the top half of the bun.

Serve:

- Serve the sandwiches warm with extra slaw on the side, and enjoy with your favorite dipping sauce or fries!

---

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4