Best Fried Fish Sandwich With Pepper Slaw Recipes

FISH SANDWICH

Steps:

• Begin by gathering and prepping all of the fish sandwich ingredients according to the ingredients list above to have organized and ready for use.
• To prepare your fish, place the cod fillets into a large bowl and add in a couple of good pinches of salt and pepper, plus the paprika, granulated garlic and onion, cayenne, lemon zest and juice, and toss to coat the fish. Marinate for 10-20 minutes.
• While the fish marinates, gather and prep all of your spicy slaw ingredients according to the ingredients list above to have organized and ready for use.
• To prepare the spicy slaw dressing, in a bowl combine the mayo, garlic, sea salt (about ¼ teaspoon), a couple of pinches of black pepper, the dill, cayenne, mustard and pickle juice, and whisk to blend and thoroughly combine. Reserve 1/2 cup of this dressing to spread on the buns before assembling the sandwiches.
• Place the coleslaw mix-the shredded cabbages and carrots-into a large bowl, and add as much of the slaw dressing to the mix as desired (you may end up using all of it), thoroughly mixing the dressing into the slaw to combine. Keep cold in the fridge until ready to use.
• To bread your fish fillets, prepare your breading station by adding the flour to a medium-large bowl, next add the eggs into another bowl and whisk to blend, then add the panko to another medium-large bowl, and season with a pinch of salt and pepper (even cayenne, if desired).
• Dip each cod fillet into the flour, next into the whisked eggs, followed by a firm press into the panko breadcrumbs until well-coated. Place the breaded fillets onto a plate or platter. Repeat with remaining fillets.
• Once all are coated, heat enough peanut oil (or other high-heat oil) in a cast iron skillet or heavy bottom skillet to shallow fry (about an 1" worth), and slowly heat the oil until shimmery and hot. Add the fish fillets (working in batches of two, if necessary) into the hot oil, and fry for 3-4 minutes per side, until cooked through and deeply golden-brown. Drain on a paper towel-lined wire rack. Repeat with any remaining fish fillets.
• To assemble your fish sandwiches, spread a small amount of the reserved slaw dressing/sauce onto both top and bottom buns, then add a few pickle slices (or pickle "chips") to the bottom bun. Now place a fried fish fillet over the pickles, top with a generous amount of spicy slaw, and cover with the top bun.
• Serve hot with fries or thick-cut potato chips.

CRISPY FISH SANDWICH

Steps:

• Combine onion, pickles, and pickle brine in a small bowl.
• Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
• Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
• Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
• Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
• Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW

Steps:

• Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
• Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
• Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

FLORIDA-INSPIRED FRIED FISH SANDWICH

Steps:

• For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
• For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
• Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
• In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
• Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
• Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.

CAJUN PERCH PO'BOYS RECIPE

Steps:

• Prepare the slaw and refrigerate. In a bowl, combine the mayo, hot pepper sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix well and refrigerate.
• In a shallow bowl, combine the cornmeal, flour, salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, cayenne pepper, and thyme. In a separate bowl, beat the eggs well with the milk.
• Heat 1/2 inch of oil in a deep skillet or dutch oven to 360 degrees. Dry the fillets and dredge them in the flour mix, shaking off the excess. Dip them in egg mixture, let excess drip off, then dredge again in flour.
• For an extra crunchy coating, dip the fish in egg and flour for a second time before placing in the oil. Fry the fish in batches and let drain on a rack or on plain paper towels.
• Keep cooked fish warm in an oven set to 200 F. If desired, place the bread in the oven to crisp the crust.
• Cut the loaf in half lengthwise and spread both cut sides with the mayo mixture. Add the fish fillets in a single layer, top with tomato slices and Spicy Sweet Slaw.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

JIMMY'S FRIED FISH SANDWICH

Steps:

• For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper. Pulse the crackers to a powder in a food processor; spread out on a plate. On a separate plate, spread the panko and sprinkle with salt and pepper. Dip the fish pieces first in the egg, then in the crackers, back into the egg and, finally, into the panko. As you finish with each piece, place the breaded fish on a wire rack set into a baking sheet. Wrap tightly in plastic wrap and refrigerate for 4 to 5 hours.
• Add 2 to 3 inches of peanut oil to a large, heavy pot set over medium-high heat. Heat the oil to 350 degrees F. In batches, fry the fish until cooked through and golden, about 4 minutes. Drain the fish on a wire rack and season with salt.
• For the garlic butter bread: Mix together the butter, garlic, salt and pepper until well blended; butter the insides of potato buns with the mixture. Toast the buns until golden.
• Set the fried fish in a roasting pan and top each piece with a slice of American cheese. Run under the broiler for 30 to 40 seconds, just until the cheese has melted.
• To assemble, smear the insides of the buns with some Tartar Slaw, and add the fish. Serve with extra slaw on the side.
• Grate the onion and pickles on a box grater. Transfer to a strainer and squeeze out excess moisture. Combine the grated onions and pickles in a large mixing bowl with the mayonnaise, mustard and cayenne. Mix well and season with salt and pepper. Refrigerate, covered, until ready to use.

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW

Steps:

• Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
• Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
• Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
• Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
• Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.