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!
It’s fish fry season over here!
We love a good fish sandwich. This fish is pan-fried until light and crispy, thrown on a baguette with tons of tangy chopped slaw to enjoy. It is so satisfying and tastes just as good as a fish fry sandwich you can get anywhere on a Friday during lent!
I always forget how much I love a fish sandwich until this time of year. The crispy fish… the creamy sauces, some have slaw, some don’t, the brioche or rustic bun… it’s all so delish. I’ve made fish sandwiches with kale slaw and even air fryer beer battered fish!
Also, I’m not embarrassed to say that I’ve made many of the crispy fish filets from costco at home. They come frozen in a box. And they are fine! They are even good at times. But making it at home like this is superior.
It’s really very simple and tastes amazing!
I like to use cod filets for this recipe. I use a simple mixture of seasoned breadcrumbs and panko for extra crunch. Then I just do an easy dredge and pan fry.
Dip in egg.
Dip in breadcrumbs.
Pan-fry until crispy and golden.
The fish doesn’t take long at all and it’s why I love it so much. It’s practically foolproof and so much easier than chicken. It cooks quicker, so the outsides get crisp and golden brown and the inside remains buttery and flaky.
Texture heaven!!
I make fish like this all the time – whether it’s homemade fish sticks, filets like this that can be eaten on a sandwich or in tacos or even added to a salad. It’s SO good and we all love it.
The cod is also mild enough for my kids to enjoy. It’s just easy and delicious all around!
Once you have your bun and crispy fish, it’s time for the SLAW.
I love a good slaw. It’s my key to almost any dish.
This chopped slaw is amazing because it’s made with banana peppers!
Oh my gosh, one of mine and Eddie’s favorite things. We love banana peppers and it’s wild how much flavor they add to just about anything.
I like the mild ones, of course. I’m a baby when it comes to anything super spicy. But their tangy, briney flavor really makes the slaw pop. And turns it quite yellow. Oh well!
I like to throw all the ingredients for the slaw on a cutting board and run my knife through them over and over again until everything is pretty finely chopped. Most of these ingredients are still very crunchy, like cabbage and carrots. So the texture is still great even when finely chopped.
It also makes the sandwich ever easier to eat!
Take a bite!!
Crispy Fish Sandwich with Chopped Slaw
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!
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
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Make the slaw first.
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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.
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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.
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Season the fish all over with salt and pepper.
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Place the eggs in one bowl and beat them. In a second bowl, stir together the breadcrumbs.
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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.
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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.
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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!
Delightful.
