Spicy Fish Sandwiches with Citrus Poppy Slaw
Ingredients
For the Slaw
- 3 Cups green cabbage shredded
- ½ Fresno chile thinly sliced
- 1 Scallion green and light green parts only, thinly sliced
- 1 Tablespoon poppy seeds
- ½ Teaspoon orange zest
- 1 Tablespoon rice vinegar
- 1 Tablespoon lime juice
- 1 Tablespoon olive oil
- 1 Teaspoon honey
- Kosher salt to taste
For the fish
- 1 ¾ Pound piece of white fish such as Cod
- ½ Cup all purpose flour
- 1 Teaspoon kosher salt
- ¼ Teaspoon paprika
- ¼ Teaspoon garlic powder
Other
- Sriracha mayo
- 1 Demi baguette or Italian loaf warmed in the oven
- ½ Tablespoon unsalted butter
- 1 Tablespoon vegetable oil
Instructions
- 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!
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