Spicy Fish Sandwich

Fish sandwich with jalapenos and spicy aioli

5 from 1 vote

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.

Course dinner, entree, Sandwich

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings sandwiches

Calories 714kcal

Author Beth Neels

Cost $6

Equipment

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

US Customary - Metric

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.

Notes

The fish is best if it's made fresh.

Leftover coleslaw can be refrigerated for up to 4 days.

If you are using fresh fish filets and not pre-battered, make our Crispy Fish Batter at home.

Nutrition