Crispy Oven-Fried Fish Sandwich with Chipotle Lime Slaw
Call me a food masochist. My big booty is wasting away waiting for our pizza delivery to arrive and here I am, blogging about delicious food. Talk about a tease!
I made this fish sandwich a couple of nights ago. This is the best oven-fried fish I have ever had. The fillets turned out flaky and the crust was perfectly crispy. And the slaw? Out of bounds! The slaw recipe is originally Guy Fieri’s, but I made my own changes to it. I tell you whuut, I don’t know if I will ever eat a fish sandwich without slaw again. Those lame excuses for fish sandwiches that come with tartar and a slice of processed cheese will never make the cut ever again.
This is a great way to cook up some cheaper cuts of fish from the grocery store. Any thin, white fish fillet will do. In this case, the catfish at our grocer was on sale so I went that trout (see what I did there?)
I, Foodie McBooty, vow to never eat a boring fish sandwich again. 🙂
On a side note, the image above does not belong to me. I was too hungry and impatient to snap photos of my fish sandwich that night. Instead, I borrowed this lovely photo from Jenn’s Food Journey. Thank you for showing some restraint and taking this beautiful photo of your fish sandwich!
Crispy Oven-Fried Fish Sandwich With Chipotle Lime Slaw
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yields: 4 Sandwiches
For the Fish:
1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish (any white fish will do) fillets (cut into 4 pieces)
For the Slaw:
1/4 cup fat-free sour cream
3 tablespoons mayonnaise
2 limes, zested and juiced
1 tablespoon chipotle in adobo, finely chopped
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/8 red onion, thinly sliced
1/2 red bell pepper, diced
2 tablespoons unsalted butter, room temperature
4 rolls, split lengthwise
Preheat oven to 425 degrees F.
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish. Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion and bell pepper and adjust the seasoning, if necessary. Refrigerate.
Put the fish into the hot oven and bake until cooked through, 28 to 32 minutes.
Spread the butter on inside of rolls and toast.
To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with a large mound of spicy slaw. Cover with another piece of bread and serve.