Best 6 Slaw Topped Fish Sandwiches Recipes

FISH SANDWICH

Steps:

• Begin by gathering and prepping all of the fish sandwich ingredients according to the ingredients list above to have organized and ready for use.
• To prepare your fish, place the cod fillets into a large bowl and add in a couple of good pinches of salt and pepper, plus the paprika, granulated garlic and onion, cayenne, lemon zest and juice, and toss to coat the fish. Marinate for 10-20 minutes.
• While the fish marinates, gather and prep all of your spicy slaw ingredients according to the ingredients list above to have organized and ready for use.
• To prepare the spicy slaw dressing, in a bowl combine the mayo, garlic, sea salt (about ¼ teaspoon), a couple of pinches of black pepper, the dill, cayenne, mustard and pickle juice, and whisk to blend and thoroughly combine. Reserve 1/2 cup of this dressing to spread on the buns before assembling the sandwiches.
• Place the coleslaw mix-the shredded cabbages and carrots-into a large bowl, and add as much of the slaw dressing to the mix as desired (you may end up using all of it), thoroughly mixing the dressing into the slaw to combine. Keep cold in the fridge until ready to use.
• To bread your fish fillets, prepare your breading station by adding the flour to a medium-large bowl, next add the eggs into another bowl and whisk to blend, then add the panko to another medium-large bowl, and season with a pinch of salt and pepper (even cayenne, if desired).
• Dip each cod fillet into the flour, next into the whisked eggs, followed by a firm press into the panko breadcrumbs until well-coated. Place the breaded fillets onto a plate or platter. Repeat with remaining fillets.
• Once all are coated, heat enough peanut oil (or other high-heat oil) in a cast iron skillet or heavy bottom skillet to shallow fry (about an 1" worth), and slowly heat the oil until shimmery and hot. Add the fish fillets (working in batches of two, if necessary) into the hot oil, and fry for 3-4 minutes per side, until cooked through and deeply golden-brown. Drain on a paper towel-lined wire rack. Repeat with any remaining fish fillets.
• To assemble your fish sandwiches, spread a small amount of the reserved slaw dressing/sauce onto both top and bottom buns, then add a few pickle slices (or pickle "chips") to the bottom bun. Now place a fried fish fillet over the pickles, top with a generous amount of spicy slaw, and cover with the top bun.
• Serve hot with fries or thick-cut potato chips.

FISH SANDWICHES WITH JALAPENO SLAW

Steps:

• Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
• Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
• Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.

GRILLED FISH SANDWICH WITH CABBAGE SLAW

Steps:

• In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
• Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
• Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW

Steps:

• Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
• Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
• Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

SLAW-TOPPED FISH SANDWICHES

Steps:

• In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine yogurt, mayonnaise, vinegar and minced onion; stir in coleslaw mix. Serve cod on buns topped with slaw mixture.

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Steps:

• Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
• Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
• Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.