Crispy Fried Tilapia Sandwiches with Spicy Sauce and Cabbage Slaw

These golden-crusted tilapia sandwiches are the perfect way to celebrate the end of a busy week. Crispy panko-coated fish fillets are sandwiched between toasted brioche buns and slathered with a creamy, spicy sauce. A cool and tangy cabbage cucumber slaw on the side adds a refreshing crunch that balances every bite.

Ready in just 20 minutes, this recipe uses simple ingredients to create a restaurant-quality meal at home. The combination of textures-crunchy, creamy and crisp-makes each mouthful incredibly satisfying. Whether you’re a seafood lover or just looking for a quick dinner idea, these sandwiches are sure to become a favorite.

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Ingredients

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

6 tablespoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.75 cup Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Split the brioche buns in half and set aside. Thinly slice the Persian cucumber on a diagonal. Trim and thinly slice the scallions. In a medium bowl, combine the scallions, cucumber, shredded red cabbage, white wine vinegar, 1 teaspoon sugar and a drizzle of olive oil. Season with salt and pepper and toss to combine. Set the slaw aside.
2. Melt 1 tablespoon butter in a large nonstick pan over medium-high heat. Add the buns cut-side down and toast until golden, about 2-3 minutes. Transfer to a plate and set aside.
3. In a shallow dish, stir together the panko breadcrumbs, ½ teaspoon salt and 2 teaspoons of the fry seasoning (reserve the remaining 1 teaspoon for the sauce). Brush 2 tablespoons sour cream onto both sides of the tilapia fillets, coating evenly. Season with salt and pepper. Dip each fillet into the panko mixture, pressing gently to adhere on all sides.
4. Heat about ⅛ inch of vegetable oil (roughly ¾ cup) in the same pan over medium-high heat. Carefully add the breaded tilapia and cook until the panko is golden brown and the fish is cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
5. In a small bowl, stir together the remaining sour cream, remaining 1 teaspoon fry seasoning and half of the hot sauce. Season with salt and pepper to taste.
6. Cut the cooked tilapia into 3-inch pieces. Spread the spicy sauce onto the cut sides of the toasted buns. Fill the buns with the tilapia pieces. Pick a few cucumber slices from the slaw and add them to the sandwiches. Drizzle with remaining hot sauce to taste. Serve the sandwiches with the cabbage cucumber slaw on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I make the slaw ahead of time?

The slaw can be prepared up to 2 hours in advance. Keep it refrigerated and toss again before serving.

Can I bake the fish instead of frying?

Yes, arrange the breaded fillets on a baking sheet lined with parchment, spray with oil and bake at 425°F for about 12-15 minutes, flipping halfway.