Summer Fish Sandwiches

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"I love a good crispy fish sandwich and this sandwich includes a really interesting coleslaw with unexpected flavors. Source: Union Square Cafe"

Original recipe yields 4 servings
OK
  • FOR THE COLESLAW
  • FOR THE FISH

Nutritional

  • Serving Size: 1 (426.6 g)
  • Calories 545.4
  • Total Fat - 21.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 65.3 mg
  • Sodium - 591.6 mg
  • Total Carbohydrate - 56.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.1 g
  • Protein - 29 g
  • Calcium - 96.8 mg
  • Iron - 3 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 0.5 mg

TO MAKE THE COLESLAW


Step 1

Mix all the ingredients together in a medium bowl. Refrigerate.

TO MAKE THE FISH


Step 2

In a large saucepan, heat the vegetable oil over high heat until it reaches 350-degrees on a deep-fat thermometer. (A bread cube dropped into the oil will turn golden brown in 45 seconds.)

Step 3

Meanwhile, put the seltzer in a medium bowl. Add the fish and let soak for 10 minutes. Mix the flour and cracker crumbs in a small bowl.

Step 4

Without drying the fish, dredge it in the flour mixture and place on a plate until all the fish is coated.

Step 5

Fry in batches until golden brown, 2 - 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Season with a sprinkle of Old Bay and salt and pepper to taste.

TO ASSEMBLE THE SANDWICH


Step 6

Place a tomato slice on each of the bottom halves of the toasted buns. Cover with the fish, top with the coleslaw, and serve.

Tips & Variations


No special items needed.

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