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.

cholesterol

sodium

potassium

calcium

iron

magnesium

Tilapia

fillet

default

fillet, medium

gram

Persian cucumber

medium

cup, sliced

Brioche Buns

Vegetable Oil

custom

teaspoon

tablespoon

Red Cabbage

leaf

cup, shredded

cup, chopped

head, small

head, medium

Hot Sauce

tbsp

Panko Breadcrumbs

White Wine Vinegar

ounce

Butter

stick

Scallion

small (3")

tsp, chopped

tbsp, chopped

medium (4.13")

large

bunch

Sour Cream

Fry Seasoning

Olive Oil

Sugar

dash

pinch

serving 1 cube

serving packet

Salt

Pepper

Fried Tilapia Sandwiches | with Spicy Sauce and Cabbage Cucumber Slaw

serving

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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 ⅛-inch layer of oil in pan used for buns over medium-high heat (we used about ¾ 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. (TIP: If there’s more fish than will fit, serve it on the side). 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.

Yamfit

Fried Tilapia Sandwiches | with Spicy Sauce and Cabbage Cucumber Slaw

1

Groceries

Yamfit