Crispy Fried Fish Sandwiches with Spicy Sauce and Cool Slaw

These golden, crispy fish sandwiches are the perfect way to celebrate the end of the week. Panko-crusted tilapia fillets are fried until perfectly crunchy, then tucked into toasted brioche buns with a creamy, spicy sauce and a cool, tangy slaw.

The slaw, made with shredded red cabbage, cucumber and scallions in a light vinegar dressing, adds a refreshing crunch that balances the richness of the fried fish. Every bite is a satisfying combination of textures and flavors.

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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

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

2 teaspoon 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

Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions. In a medium bowl, combine scallions, cucumber, cabbage, vinegar, 1 tsp sugar and a large drizzle of olive oil. Season with salt and pepper. Set slaw aside.
2. Halve buns. Melt 1 TBSP butter in a large nonstick pan over medium-high heat. Add buns cut sides down and toast until golden, 2-3 minutes. Set aside.
3. While buns toast, in a shallow dish, combine panko, ½ tsp salt and 2 tsp Fry Seasoning (reserve the last teaspoon for step 5). Brush 2 TBSP sour cream onto tilapia, coating all over. Season with salt and pepper. Dip each fillet in panko mixture, coating all over and pressing to adhere.
4. Heat a ¼-inch layer of vegetable oil in the same pan over medium-high heat. Add tilapia and cook until panko is golden and fish is cooked through, 3-4 minutes per side.
5. In a small bowl, combine remaining sour cream (4 TBSP), remaining Fry Seasoning (1 tsp) and half the hot sauce (1 tsp). Season with salt and pepper.
6. Cut tilapia into 3-inch pieces. Spread sauce onto cut sides of buns. Fill buns with tilapia and a bit of slaw. (If there’s more fish than will fit, serve it on the side.) Drizzle with remaining hot sauce to taste. Divide between plates and serve with remaining 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 in this recipe.

How do I keep the fish crispy?

Serve immediately after frying. If you need to keep it warm, place on a wire rack in a low oven to prevent sogginess.

Can I make the slaw ahead of time?

Absolutely! The slaw can be prepared up to a day in advance and stored in the refrigerator.