As far as fish sandwiches go, this one is pretty classic. As I did my research for creating this recipe, I found that traditional crispy fried fish with slaw is really the way to go. It just works so well, don’t fix it if it’s not broken (I say that, but I will still try, sigh…life as a food blogger). If you’re not a huge fish fan, or eat a lot of it like I do, this sandwich is a great way to consume more fish without feeling like you are… it’s just a sandwich!
When creating this recipe, I wanted to find an alternative to deep frying the fish. It needed to be crispy and flavorful, but not an overload of fat and calories. I used cornmeal and a splash of olive oil to achieve the crispy coasting, and creole seasoning to add loads of flavor!
Usually when I make a slaw, I prefer a vinegar base. The creamy thing is just overdone when it comes to slaw, in my opinion. However, a little mayo on a sandwich is tasty. I found a 50/50 mix of vinegar and mayo provided the moisture and tanginess that I was looking for in a slaw for this sandwich.
The final ingredient that actually took the most time to figure out was the bread. All that delicious slaw tended to make a mess when you tried to eat the sandwich. I tried bread slices, hamburger buns, hoagie rolls, and even considered flat bread before I found that hot dog buns were the easiest. You can try this recipe with any fish you like. I used trout… Go figure. Enjoy!
Crispy Fish Sandwiches with Slaw
This quick and easy fish sandwich with slaw is crispy and crunchy to the max! Try it with your favorite type of fish.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2-4 servings
- Category: Main
Ingredients
Slaw
- 1 TBS mayo
- 1 TBS cider vinegar
- 1 tsp whole grain mustard
- 1/2 tsp sugar
- 1/8 tsp black pepper
- 1 1/2 cups sliced green cabbage
Sandwiches
- 8 oz trout fillets, or fish of choice (4 small fillets)
- 1 tsp creole seasoning, such as Tony Chachere
- 2 TBS corn meal
- splash olive oil
- 4 whole wheat hot dog buns
- Red onion, diced, for garnish
Instructions
- Combine all ingredients for the slaw, except for the cabbage, in a medium bowl. Whisk well to combine. Stir in cabbage. Set aside.
- Depending on the size of your fish fillet, cut fish down to size to fit into a hot dog bun well. About 3×7 inches (my small trout fillets fit perfectly, and I did not cut them).
- Sprinkle creole seasoning evenly over trout. Coat with cornmeal on both sides of the fillets.
- Heat a heavy bottomed skillet (I prefer cast iron) with a splash of olive oil.
- Cook fish in preheated skillet for about 4 minutes per side, or until opaque and cooked through.
- Top each bun with a fillet, and evenly distribute slaw.
Recipe inspired by Cooking Light.
