Main Course · Serves 2
with Spicy Sauce and Cabbage Cucumber Slaw
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.
Wash and dry all produce. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions. In a medium bowl, combine scallions, cucumber, cabbage, vinegar, 1 tsp sugar, and a large drizzle of olive oil. Season with salt and pepper.
Halve buns. Melt 1 TBSP butter in a large pan over medium-high heat (use a nonstick pan if you have one). Add buns cut sides down and toast until golden, 2-3 minutes. Set aside.
While buns toast, in a shallow dish, combine 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 ¼-inch layer of oil in pan used for buns over medium-high heat. Add tilapia and cook until panko is golden and fish is cooked through, 3-4 minutes per side.
In a small bowl, combine remaining sour cream, remaining Fry Seasoning, and half the hot sauce. Season with salt and pepper.
Cut tilapia into 3-inch pieces. Spread sauce onto cut sides of buns. Fill buns with tilapia and a bit of slaw. (TIP: If there’s more fish than will fit, serve it on the side.) Drizzle with remaining hot sauce (to taste). Divide between plates and serve with remaining slaw on the side.
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