If you’re craving a fried fish sandwich with a kick, this Cajun-spiced crispy salmon sandwich is exactly what you need. Tender salmon fillets are dipped in a light tempura batter seasoned with Cajun spices, then fried until golden and irresistibly crunchy. Nestled in a toasted demi-baguette with a swipe of zesty lime mayo and a heap of crunchy coleslaw, every bite is a perfect balance of textures and flavors.
On the side, we’ve got oven-roasted potato wedges tossed with the same Cajun spice blend, making this a complete meal that comes together in about 30 minutes. It’s a fun, flavorful twist on a classic fish sandwich that’s sure to become a weeknight favorite.
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Recipe details
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Ingredients
Instructions
- Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and halve lime.
- Toss potatoes on a foil-lined baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest later), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
- Meanwhile, in a medium bowl, combine coleslaw mix, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, salt and pepper. In a small bowl, combine mayonnaise and as much lime zest as you like. Refrigerate slaw and lime mayo until ready to use.
- In a large bowl, whisk together tempura batter mix, remaining Cajun Spice Blend, ½ cup cold water and ½ tsp salt until smooth (⅔ cup water and 1 tsp salt for 4 servings). TIP: If mixture is too thick, add more cold water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Pat salmon dry with paper towels. Season all over with salt and pepper. Add salmon to bowl with batter; gently turn until evenly coated.
- Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add salmon in a single layer. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 2-3 minutes per side. TIP: To check for doneness, cut one fillet in half. (For 4 servings, fry fish in batches, adding more oil as needed and allowing oil to get hot in between batches.) Using tongs or a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
- While salmon cooks, halve baguettes lengthwise and toast until golden.
- Spread cut sides of baguette halves with as much lime mayo as you like; fill with salmon and slaw. Divide sandwiches between plates; serve with potato wedges and any remaining lime mayo on the side for dipping.
Recipe Tips
For extra crispy fish, make sure the oil is hot enough before adding the salmon. A drop of batter should sizzle immediately.
If you don’t have tempura batter mix, you can substitute with a mixture of all-purpose flour and cornstarch (about 2:1 ratio).
The lime mayo can be made ahead and refrigerated for up to 2 days.
FAQ
Can I use a different type of fish?
Yes, you can substitute salmon with tilapia, cod or any firm white fish. Adjust cooking time as needed.
How do I make the batter without tempura mix?
Combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and a pinch of salt. Whisk in 3/4 cup cold water until smooth.
Can I bake the fish instead of frying?
Yes, place the battered fish on a greased baking sheet and bake at 425°F for 12-15 minutes, flipping halfway, until golden and cooked through.
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