Fried Tilapia Sandwiches

Just in time for fish fry-day: breaded tilapia sandwiches on brioche buns! These crispy, hot creations will always be a win in our book, although golden-crusted fillets seem like an especially good way to celebrate the end of a week. They’re made all the more special with the addition of a creamy and spicy sauce plus a cool slaw on the side to keeps things snappy.

Ingredients

  • 2 brioche buns

  • 11 oz tilapia fillets

  • 1 persian cucumber

  • 2 scallions

  • 4 oz shredded red cabbage

  • 1/2 cup panko breadcrumbs

  • 2 Tbsp sour cream

  • 5 tsp white wine vinegar

  • 6 Tbsp hot sauce

  • 2 tsp olive oil

  • 1 Tbsp fry seasoning

  • 1 tsp sugar

  • 1 Tbsp butter

  • 3/4 cup vegetable oil

  • salt

  • pepper

Directions

  • Wash and dry all produce. Split buns in half and set aside. Thinly slice cucumbers on a diagonal. Trim, then thinly slice scallions. Toss scallions, cucumber, cabbage, vinegar, 1 tsp sugar, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper.

  • Melt 1 TBSP butter in a large pan over medium-high heat (use nonstick if you have it). Add buns cut-side down and toast until golden, 2-3 minutes. Set aside.

  • While buns toast, in a shallow dish, stir together panko, ½ tsp salt, and 2 tsp fry seasoning (save the last teaspoon for step 5). Brush 2 TBSP sour cream (1 packet) onto tilapia, coating all over. Season with salt and pepper. Dip each fillet in panko mixture, coating all over and pressing to adhere.

  • Heat a 1/8-inch layer of oil in pan used for buns over medium-high heat (we used about 3/4 cup oil). Add tilapia to pan and cook until panko is golden and fish is cooked through, 3-4 minutes per side.

  • Stir together remaining sour cream, remaining fry seasoning, and half the hot sauce in a small bowl. Season with salt and pepper.

  • Cut tilapia into 3-inch pieces. Spread sauce on cut side of buns, then fill buns with tilapia. Pick out a few cucumbers from slaw and add to sandwiches. Drizzle with remaining hot sauce to taste. Divide between plates and serve with slaw on the side.