Crispy Fish Sandwich with Chopped Banana Pepper Slaw
We love a good fish sandwich! These crispy fish sandwiches with slaw are crunchy and light. The fish is served with lots of banana pepper slaw on top. The slaw is simple and super crunchy and packs a flavorful punch. Perfect dish to make when you're craving a fish sandwich!
Ingredients
banana pepper slaw
- ½ head green cabbage, finely chopped
- 2 carrots, peeled and finely grated
- 1 cup banana peppers, finely chopped
- 2 tablespoons white wine vinegar
- ¼ cup olive or avocado oil
- 1 tablespoon sugar
- kosher salt and pepper
fish sandwiches
- 4 to 6 cod filets, thawed if frozen
- kosher salt and pepper
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- ½ cup panko breadcrumbs
- 3 to 4 tablespoons olive or avocado oil
- 4 to 6 buns or 1 large baguette, sliced to fit the fish
Instructions
- Make the slaw first.
- Finely chop the cabbage and place it in a bowl. Add the grated carrots and then finely chop all the banana peppers too. Add them to the bowl.
- In a bowl, whisk together the vinegar, oil, sugar and a big pinch of salt and pepper. Drizzle it over the slaw and toss well, over and over until everything is coated.
- Season the fish all over with salt and pepper.
- Place the eggs in one bowl and beat them. In a second bowl, stir together the breadcrumbs.
- Heat the oil in a nonstick pan over medium heat until hot. Dip each piece of fish into the egg, coating it completely. Dip in the breadcrumbs and press gently so the breadcrumbs adhere. Add the fish to the pan and repeat with the remaining filets.
- Cook until golden and crisp on both sides, about 3 to 4 minutes per side. Place the fish on a paper towel lined plate to remove excess oil.
- Assemble the sandwiches! Place the fish on the bun or baguette and top with a generous portion of the slaw. Top with the bun and serve!
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