Fried Fish Sandwich

• 4 white fish fillets (like cod or haddock)
• 1 cup cornmeal
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• Vegetable oil for frying
• 4 hamburger buns
• 1 cup coleslaw mix
• 2 tablespoons mayonnaise
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• Lemon wedges for serving

Steps

1. 1 In a shallow dish, whisk together the cornmeal, garlic powder, paprika, salt, and pepper.
2. 2 In another dish, pour the buttermilk.
3. 3 Dip each fish fillet into the buttermilk, then coat with the cornmeal mixture, pressing to adhere.
4. 4 Heat oil in a large skillet over medium-high heat. Fry fillets until golden and crispy, about 3-4 minutes per side.
5. 5 Toast the hamburger buns until lightly golden.
6. 6 For the slaw, mix coleslaw, mayonnaise, vinegar, and sugar in a bowl.
7. 7 Place a fried fillet on each bun, top with slaw, and serve with lemon wedges.

Nutrition

Tips

• For extra crispiness, double dip the fillets in buttermilk and cornmeal.
• Keep the cooked fish warm in a low oven while frying the rest.
• Customize your slaw with hot sauce or more spices for a kick.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven to maintain the crispiness.

Serving Suggestions

• Pair with crispy fries and a dill pickle for a classic fish and chips vibe.
• Serve with a side of coleslaw and tartar sauce for dipping.

FAQ