Spicy Fried Tilapia Sandwiches with Buttermilk Ranch Slaw

Get ready for a fish sandwich that packs a punch. This spicy fried tilapia features a light tempura batter seasoned with Frank’s seasoning blend, fried until golden and crispy, then brushed with extra hot sauce for serious heat. The cooling buttermilk ranch pickle slaw and fresh tomato slices balance the fire, all tucked into a toasted demi-baguette.

With crunchy potato chips on the side, this sandwich is comfort food with attitude. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner that feels like a treat.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 unit Potato ChipsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain and roughly chop the pickle. Slice tomato into ¼-inch-thick rounds.
2. In a large bowl, combine coleslaw mix, chopped pickle and buttermilk ranch dressing; season with salt and pepper. Set aside.
3. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. While oil heats, in a second large bowl, whisk together tempura batter mix, Frank’s Seasoning Blend, ⅓ cup cold water (⅔ cup for 4 servings) and a pinch of salt until smooth. If mixture seems too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter-like consistency. Pat tilapia dry with paper towels; season with salt and pepper. Add to bowl with batter; flip fish until evenly coated.
4. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add coated fish. Cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a paper-towel-lined plate; immediately season with salt and pepper. Place three packets of hot sauce (six packets for 4 servings) in a small bowl; brush over fried fish.
5. While fish cooks, halve and toast baguettes.
6. Divide toasted baguettes between plates. Top bottom baguette halves with fried fish, remaining hot sauce, sliced tomato and slaw. Close with top baguette halves to form sandwiches. Serve with potato chips on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish like cod or haddock works well. Adjust cooking time as needed.

How do I make the batter gluten-free?

Use a gluten-free tempura batter mix or substitute with rice flour and cornstarch.

Can I bake the fish instead of frying?

Yes, place the battered fish on a greased baking sheet and bake at 425°F for about 12-15 minutes, flipping halfway, until golden and cooked through.