Crispy Fish Sandwiches with Pickle Slaw

• 1 ½ cups panko breadcrumbs
• ¼ cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 4 cod fillets (about 6 ounces each)
• ¼ cup vegetable oil
• 4 soft hamburger buns
• 1 cup thinly sliced cabbage
• ½ cup thinly sliced purple cabbage
• ½ cup dill pickle chips
• ¼ cup mayonnaise
• 1 tablespoon white vinegar
• 1 teaspoon sugar

Steps

1. 1 In a small bowl, mix mayonnaise, vinegar, and sugar for the slaw dressing.
2. 2 Combine green cabbage, purple cabbage, and pickle chips in a bowl. Pour dressing over and toss to coat.
3. 3 Season cod fillets with salt, pepper, paprika, and garlic powder.
4. 4 Set up a breading station: flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
5. 5 Dredge each fillet in flour, dip in beaten eggs, then coat with panko breadcrumbs. Press to adhere.
6. 6 Heat oil in a large skillet over medium heat. Cook fillets until golden brown and crispy, about 3 minutes per side.
7. 7 Toast the buns lightly.
8. 8 Assemble sandwiches with a crispy fillet on the bottom bun, topped with slaw, and crown with the top bun.
9. 9 Serve immediately.

Equipment

• Large skillet
• Tongs
• Mixing bowls

Variations

• Substitute cod with tilapia or catfish for a different flavor profile.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.

Pairings

• A cold craft beer or a zesty citrus soda complements the tangy slaw perfectly.

Nutrition

Tips

• For extra crispiness, refrigerate breaded fillets for 15 minutes before cooking.
• Use a paper towel-lined plate to drain excess oil from cooked fillets.

Storage

Store assembled sandwiches in the fridge for up to 24 hours. Reheat in a toaster oven to maintain crispiness.

Freezing: Freeze unassembled components separately for up to 3 months. Thaw overnight in the fridge and reheat the fish before assembling.

Serving Suggestions

• Pair with a side of sweet potato fries or a fresh garden salad.

FAQ