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If you’re looking for a delicious and satisfying meal that combines crispy textures with fresh flavors, the Crunchy Catch Delight sandwich is a must-try. This delightful fish sandwich elevates the classic combination of fish and bread by introducing a crunchy coating and a vibrant slaw that complements the fish beautifully. The appeal of this sandwich lies not only in its mouthwatering taste but also in the satisfying crunch that comes from perfectly fried fish, making it a favorite among seafood lovers.

Crispy Fish Sandwich with Slaw

Discover the ultimate fish sandwich with the Crunchy Catch Delight recipe! This tasty creation features perfectly fried white fish, coated in a crispy panko breadcrumb layer, paired with a vibrant slaw made from fresh cabbage and carrots. Each bite offers a satisfying crunch and bursts of flavor. Ideal for casual lunches or special gatherings, this sandwich is easy to make at home, allowing you to enjoy a delicious meal while controlling the ingredients. Dive into this culinary delight for a truly memorable experience!
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Ingredients
  

For the Fish:

4 pieces of white fish fillets (cod, haddock, or tilapia)

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

2 large eggs

1 tablespoon Dijon mustard

½ cup buttermilk

Vegetable oil for frying

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and pepper, to taste

For Assembly:

4 soft sandwich buns (preferably brioche or potato rolls)

Pickles (optional, for garnish)

Fresh dill or parsley (optional, for garnish)

Instructions
 

Prepare the Slaw: In a large mixing bowl, combine green cabbage, red cabbage, and grated carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for 30 minutes to let the flavors meld.

    Prep the Fish: In a shallow dish, mix the flour, garlic powder, smoked paprika, salt, and black pepper. In another bowl, whisk together the eggs, Dijon mustard, and buttermilk. Place the panko breadcrumbs in a third shallow dish.

      Coat the Fish: Dip each fish fillet first into the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing the excess to drip off. Finally, coat the fillet in panko breadcrumbs, pressing gently to adhere.

        Fry the Fish: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded fish fillets in batches, being sure not to overcrowd the pan. Fry for 3-4 minutes on each side, until golden brown and crispy. Remove and drain on paper towels. Season with a little salt immediately after frying.

          Toast the Buns: While the fish is frying, you can toast the sandwich buns in a separate pan or under a broiler until they are lightly golden.

            Assemble the Sandwiches: Place a crispy fish fillet on the bottom half of each toasted bun. Top with a generous serving of the slaw, add pickles if desired, and finish with the top half of the bun. Optionally, sprinkle fresh dill or parsley on top for a burst of color and flavor.

              Serve: Cut the sandwiches in half if desired, and serve immediately with extra slaw and pickle slices on the side.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings