Making this recipe is basically a nightmare for me. It won’t be for you though! Okay, so maybe I’m being just a tad dramatic BUT I really, really, really, REALLY hate the smell of orange peels and guess what’s in the slaw? Orange zest.
Ahhhh orange peels. The bane of my existence. Seems like maybe I’m being dramatic again, huh? Welp. For as long as I can remember I have HATED the smell of oranges. I hate how strong the smell is, I hate how it sticks to your fingers and makes everything you touch smell like oranges. If you’re peeling an orange by me, I probably hate your guts. At least temporarily. The smell has really traumatized me throughout my life. Guess what snack parents always brought to soccer games? Oranges. People literally put orange peels in my backpack in school to mess with me (not kidding) and my brother still thinks it’s hilarious to throw orange peels at me. So, the fact that I used orange zest in the recipe is kind of a huge deal, okay? That’s some serious commitment to flavor.
Alright, enough with the orange peel melodrama. Here is the recipe! I can’t wait for you guys to try this one. Oh, and try this one too!
- Spicy Fish Sandwiches with Citrus Poppy Slaw
15 minutesCook Time
10 MinutesTotal Time
- Level: Easy
- Servings: 2
For the Slaw
- 3 Cups green cabbage, shredded
- 1/2 Fresno chile, thinly sliced
- 1 Scallion (green and light green parts only) thinly sliced
- 1 Tablespoon poppy seeds
- 1/2 Teaspoon orange zest
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon lime juice
- 1/2 Tablespoon olive oil
- 1/2 Teaspoon honey
- Large pinch of salt
For the fish
- 1 (1/2-3/4 pound) piece of white fish such as Cod
- 1/2 Cup all purpose flour
- 1 Teaspoon salt
- 1/4 Teaspoon paprika
- 1/8 Teaspoon garlic powder
- Sriracha mayo
- 1 Demi baguette or Italian loaf, warmed in the oven
- 1/2 Tablespoon butter
- 1 Tablespoon vegetable oil
- 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.
- 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.
- 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.
- 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.
- Place fish on the bread and top with the slaw. Cut the bread down the middle to make two sandwiches.
- Serve while the fish is hot!