Fried Fish Sandwich with Pepper Slaw
A crispy fried fish sandwich featuring black bass fillets in a light, crispy batter, topped with a zesty pepper slaw and homemade tartar sauce. Served on toasted potato buns with fresh tomatoes, this sandwich combines crunchy, tangy, and savory flavors.
Ingredients
- •1 tablespoon lemon juice
- •1 tablespoon lime juice
- •1 tablespoon hot sauce
- •1 tablespoon olive oil
- •½ teaspoon dried oregano
- •½ teaspoon kosher salt
- •½ medium white onion
- •1 large jalapeño
- •½ medium poblano chile
- •6½ piece cornichons
- •½ cup mayonnaise
- •¼ cup fresh parsley
- •3 teaspoons capers
- •2 teaspoons tomato powder
- •1½ teaspoons distilled white vinegar
- •⅛ teaspoon chili powder
- •⅛ teaspoon kosher salt
- •1 cup all-purpose flour
- •1 cup cornstarch
- •3 teaspoons dried oregano
- •2 teaspoons onion powder
- •2 teaspoons tomato powder
- •1 teaspoon garlic powder
- •3 teaspoons kosher salt
- •1½ cups club soda
- •2 cups canola oil
- •4 piece black bass fillets
- •4 piece potato buns
- •8 slices tomato
Cooking Instructions
- 1.
Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
60 min
- 2.
Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
5 min
- 3.
Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
5 min
- 4.
Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
20 min
- 5.
Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
2 min
- 6.
Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
5 min
- 7.
Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.
