Spicy Fish Sandwich & Jalapeno Cole Slaw
These spicy fish sandwiches are easy and fast and taste simply delicious. They’re perfect for a busy weeknight dinner since they’re done in 30 minutes or less. Buy a good pre-chopped coleslaw mix to make them even faster.
We rarely buy fish since we fish a lot and have filets in the freezer. By the time February comes, we will pretty much be out of fresh fish. A good quality frozen fish comes in handy by then.
Why You’ll Love This Recipe
- These sandwiches are the ultimate fast food made at home! They only take thirty minutes.
- The whole family will love these sandwiches.
- Customizable: You can make them as spicy as your family likes. You could also use other toppings and serve the coleslaw on the side.
- They taste delicious.
What you need
- Good quality frozen battered fish filets, or use fresh white fish filets and pan fry them.
- Good quality Mayonnaise- we’ll make a delicious, fast aioli to top the sandwiches and dress the coleslaw with candied jalapeños and the brine. It takes less than five minutes and spices up any meal.
- Homemade or store-bought candied jalapeños and some of the brine
- A bag of coleslaw mix- you can also chop red and green cabbage, celery and carrots.
- Good quality rolls or sandwich buns.
Best Fish to Choose
If you are buying frozen fish fillets, buy a good brand. Use mild-flavored fish like perch, crappie, tilapia, haddock, cod, hake, grouper, and the like for fresh fish.
How to Make Them
- If you are using store-bought fish filets, preheat the oven.
- Place the filets on a rimmed baking sheet.
- Bake according to the package directions.
Place all of the ingredients for the coleslaw dressing in a small bowl.
Prepare the cabbage and vegetables and add them to a mixing bowl.
Add the dressing to the cabbage and vegetables and mix well.
Toast the buns. Place a piece of fish on the bottom bun. Top it with the mayo sauce, tartar sauce, or cocktail sauce. Top the sandwich with coleslaw and add the top of the bun. Enjoy!
For Fresh Fish
- Make this fish batter. The fish can also be breaded with seasoned panko or breadcrumbs. Season with salt, pepper, and any other spices you would like. For extra spicy sandwiches, season it with cayenne or chili powder. Bread the fish and fry in a medium skillet.
- Heat shallow oil in a frying pan.
- Batter the fish filets.
- Carefully add the filets to the hot oil slowly, so that the oil doesn’t cool off.
- Cook on the first side until the batter is golden brown.
- Carefully flip them with a spatula. Cook the second side until the batter is golden brown and the center of the fish measures 145°F in the center.
- Drain the fish for a couple of minutes.
- In the meantime, make the coleslaw and the aioli.
- Toast the buns. Place a piece of fish on the bun. Top it with the mayo sauce, tartar sauce, or cocktail sauce.
How to Store Uncooked Fish
Always store uncooked fish in the freezer. Take the fish out of the freezer and place it in the refrigerator. It will be thawed by the dinner rolls around.
How to store leftover cooked fish
Package fish in aluminum foil after it reaches room temperature. Refrigerate. To reheat the fish, bake at 350 for about 20 minutes, until hot.
You can use fresh, unbattered fish filets, like halibut, salmon, trout, cod, grouper, and the like. Just pan fry them until they are cooked through, about 145°F/ 70°C. Then, proceed with assembling the sandwich.
More fish recipes
More delicious sandwiches
- Venison Reuben Sandwich Recipe
- Sloppy Joes
- Leftover Turkey Sandwich
- Spicy Grilled Cheese
- Grilled Tuna Melt
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Spicy Fish Sandwich
Ingredients
- 1 pound Fish Filets
- 1/2 small cabbage, finely shredded Or substitute bagged pre shredded, 5 1/2 cups
- 1/4 small red cabbage, finely shredded 1 cup
- 1/4 cup finely diced red onion
- 1 medium grated carrot
- 2 stalks celery, finely diced
- 4 ciabatta rolls, or other crusty roll
For Aioli
- 1 cup mayonnaise
- 3 tbsp candied jalapeño brine
- 2 tsp finely minced candied jalapeños
- 1 tsp Black Pepper
- 1 tsp celery seed
- 2 tsp parsley
Instructions
- Preheat oven and cook fish according to package directions.1 pound Fish Filets
- Cut up the vegetables for the coleslaw.1/2 small cabbage, finely shredded, 1/4 small red cabbage, finely shredded, 1/4 cup finely diced red onion, 1 medium grated carrot, 2 stalks celery, finely diced
- Mix all aioli ingredients in a medium bowl.1 cup mayonnaise, 3 tbsp candied jalapeño brine, 2 tsp finely minced candied jalapeños, 1 tsp Black Pepper, 1 tsp celery seed, 2 tsp parsley
- Add about 1/2 of the aioli to coleslaw, reserving some for topping the sandwich. Add as much as you need to make coleslaw as wet as you like it.
- When fish is almost done, toast rolls.4 ciabatta rolls, or other crusty roll
- To build sandwich, top each roll with 2 fish filets. Top filllets with about 1 tablespoon of reserved aioli. Top the aioli with however much coleslaw as you like. We used about 1/4 cup.
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Love this slaw. Living on the Florida gulf coast I have plenty of year round choices for fish but this slaw on my grouper fish sandwiches is delish! I use Ragin’Cajun jalapeño relish as it’s a staple in my fridge. Love this aioli, I have been known to lick the spoon!
We had it last night. It’s so good! Thanks Karen!
This recipe with added with a little Ranch dressing instead of a full cup of mayonnaise is FREAKIN Delicious.
That sounds like a good substitution. I’m glad you like the recipe Will!
Even if we do have fresh fish in the winter, sometimes is easier to buy ready one and beer batter sounds like a treat. I love your combination of aioli and candy jalapeno. I need to make it as well.
Thank you Laura! It is very handy to have ready to go products in the freezer for a quick and easy meal!!
I’d happily give this lush sandwich a 7* on the looks and deliciousness. Waw! Absolutely scrumptious. Thank you for sharing Binky????????
Thanks so much Ramona! I really appreciate that!
That slaw sounds spicy and really good. Mmmm, it’s lunch time and I would love to eat that sandwich.
This one is not too spicy, but can easily be made as spicy as you like! Thanks so much for your comment, Jere!
This sandwich looks truly amazing! Wishing it was my lunch. (Beautiful photos, too!)
Thanks so much, Valentina! I really appreciate that!