Fried Tilapia Sandwiches | with Spicy Sauce and Cabbage Cucumber Slaw

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.