Best Fish Sandwiches With Jalapeno Slaw Recipes

Fried Fish Sandwich with Pepper Slaw image

Yield Makes 4 sandwiches

Number Of Ingredients 32

For the slaw:
1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons fresh lime juice
1 tablespoon hot sauce
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 medium white onion, thinly sliced
1 large jalapeño, thinly sliced, seeds removed
1/2 medium poblano chile, thinly sliced, seeds removed
For the tartar sauce:
6-7 cornichons, thinly sliced into 1/4" coins
1/2 cup mayonnaise
1/4 cup coarsely chopped fresh parsley
3 teaspoons coarsely chopped capers
2 teaspoons tomato powder (optional)
1 1/2 teaspoons distilled white vinegar
Large pinch chili powder
Large pinch kosher salt
For the fish:
1 cup all-purpose flour
1 cup cornstarch
3 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons tomato powder (optional)
1 teaspoon garlic powder
3 teaspoons kosher salt, plus more
1 1/2 cups club soda
Canola oil (for frying)
4 (4 1/2-ounce) skinless black bass fillets
4 sesame seed potato buns, split, toasted
8 slices ripe tomato

Steps:

Make the slaw:
Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
Make the tartar sauce:
Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
Make the fish:
Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
Assemble the sandwiches:
Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
Do Ahead
Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.

Fish Sandwiches with Jalapeno Slaw image

Provided by Brandy Bender @MisDisturbed19

Categories Fish

Number Of Ingredients 12

1 cup(s) milk
- kosher salt and black pepper
4 - tilapia fillets, 5 to 6 ounces
1 cup(s) stone ground cornmeal
2 - scallions, thinly sliced
1/4 cup(s) mayonnaise
2 tablespoon(s) whole-grain mustard
2 tablespoon(s) pickled jalapenos
1 tablespoon(s) juice from can pickled jalapenos
- vegetable or peanut oil, for frying
3 cup(s) iceberg lettuce, thinly sliced (about 1/2 small head)
4 - soft hoagie rolls, split and toasted

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. 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. Divide the fish and slaw among the rolls.