Spicy Fish Sandwiches with Citrus Poppy Slaw

Servings: 2

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Main Course Lunch

Seafood fried fish Fish Sandwich

Instructions

1 Make the slaw. In a large bowl, combine the cabbage, fresno chiles, scallions,
poppy seeds, orange zest and salt. Add the olive oil, vinegar, lime juice and
honey and toss until evenly distributed. Set aside.
2 Cut the bread in half longways and scoop some of the "guts" of the bread from
the top half. Spread the bottom half with a good amount of sriracha mayo.
3 Pat the fish dry with paper towels. On a large plate, mix the flour, salt,
garlic powder, paprika and pepper. Dredge the fish in the flour mixture and
shake off excess.
4 Meanwhile, heat a large non stick pan over medium heat. Once the pan is hot, add
the butter and oil and swirl to coat. Place the fish in the pan and cook until
lightly browned and opaque in the middle; about 3 to 5 minutes per side. If the
fish is too long for the pan, you can cut it into pieces before cooking.
5 Place fish on the bread and top with the slaw. Cut the bread down the middle to
make two sandwiches.
6 Serve while the fish is hot!