Description
This recipe delivers a golden, crisp fish fillet embraced by a tangy, vibrant purple slaw, offering a healthier, more flavorful take on a family-favorite fish sandwich. It is designed for easy dinner ideas at home, perfect for a busy weeknight.
Ingredients
- 4 (6 oz/170g each) firm white fish fillets (cod, haddock, or tilapia)
- 0.5 cup (60g) all-purpose flour (for dredging and ensuring a crisp coating)
- 2 large eggs (beaten, for binding the panko)
- 1.5 cups (75g) panko breadcrumbs (for that superior crispy texture; gluten-free panko works beautifully here)
- 3–4 cups (710-945ml) vegetable oil (for frying, or enough to submerge fish halfway in a 10-inch skillet)
- 4 hamburger buns (brioche or potato buns are my favorites for softness)
- 0.5 head (about 3 cups/240g shredded) purple cabbage (adds crunch and color)
- 0.5 cup (120ml) mayonnaise (for creamy slaw; I sometimes use Greek yogurt for a lighter slaw)
- 2 Tbsp (30ml) apple cider vinegar (for tangy slaw)
- 1 tsp (5g) granulated sugar (balances the tang)
- 1 tsp (6g) salt (divided, for fish and slaw)
- 0.5 tsp (1g) black pepper (divided, for fish and slaw)
Instructions
- Prepare The Purple Slaw Stack: Thinly shred purple cabbage. Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper in a medium bowl until smooth. Add shredded cabbage and toss well to coat. Refrigerate for at least 15 minutes to let flavors meld and cabbage soften.
- Prep The Fish Fillets: Pat fish fillets very dry with paper towels; this is crucial for achieving ultimate crispiness. Set up a simple dredging station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat The Fish: Dredge each fillet first in seasoned flour, shaking off excess gently. Then, dip it into the beaten egg, letting excess drip away. Press firmly into panko, ensuring a thorough, even coating all around. This layer should look dense.
- Cook The Crispy Fish: Heat about 0.5 inch of vegetable oil in a large (10-inch) skillet over medium-high heat (350-375°F / 175-190°C). Carefully place the coated fillets in the hot oil. Cook for 3-4 minutes per side until beautifully golden brown and cooked through (internal temperature 145°F / 63°C). (If the crust browns too quickly, lower heat slightly for even cooking.) For a healthier, equally crispy fish sandwich, air fry at 400°F (200°C) for 10-12 minutes, or bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
- Toast The Buns: Lightly butter the cut sides of your hamburger buns and toast them in a separate dry pan, or under a broiler, for 1-2 minutes until they turn a light golden color and feel warm. This adds a nice textural contrast.
- Assemble Your Fish Sandwich: Spread a little extra mayo or your favorite tangy sauce on the toasted bun halves. Place a hot, crispy fish fillet on the bottom bun. Pile a generous portion of the chilled purple slaw on top, then cap it all with the top bun. Serve your delightful fish sandwich immediately for the best experience!
Notes
For variations, consider adding sliced dill pickles, a slice of cheddar or Monterey Jack cheese, or fresh lemon wedges. You can swap fish types to catfish or pollock, use whole wheat buns or sturdy lettuce wraps for a lighter touch, or substitute Greek yogurt for mayonnaise in the slaw. Ensure oil is hot enough to prevent fish from sticking, drain cabbage well to avoid soggy slaw, and cook fillets of consistent thickness for even results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (280 g)
- Calories: 700 calories
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: crispy fish sandwich, fish sandwich, purple slaw, easy dinner, family friendly, healthier, weeknight, panko, cod, haddock, tilapia