Recipes | Crispy Fish Sandwiches with Stone Fruit Slaw
Crispy Fish Sandwiches with Stone Fruit Slaw
This stacked sammie features coconut and panko-coated haddock fillets topped with a crunchy slaw accented with juicy wedges of Ontario peaches and blue prunes. The slaw is dressed with a tangy apple cider vinaigrette and rounded out with ribbons of green cabbage and shredded carrot.When selecting peaches, don’t be afraid of firm fruit. Choose fragrant but firm peaches, they have a longer shelf life. If you’re purchasing a container of peaches, take them out of the package and organize them according to ripeness. Store any ripe peaches in the fridge and leave the firmer ones to ripen at room temperature for a day or two.
Ingredients
Servings
- 4 small haddock fillets, trimmed
- 1 cup 2% milk
- ¼ cup pickle juice
- ¼ cup hot sauce
- ½ cup cornstarch
- 1 tbsp Old Bay
- 2 eggs, beaten
- 1 ½ cups panko breadcrumbs
- ½ cup unsweetened shredded coconut
- ½ cup canola oil, for frying
Stone Fruit Slaw
- ½ head green cabbage, shaved
- 1 large carrot, shredded
- 2 peaches, sliced into wedges
- 4 blue prunes, cut into wedges
- ½ cup cilantro, coarsely chopped
- 1 clove garlic, minced
- ¼ cup apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 tsp salt
For the Sandwiches
- 4 sesame seed buns, split and toasted
- ¼ cup mayo
- 8 butter lettuce leaves
Instructions
Step 1
Place the haddock in a bowl. Add the milk, pickle juice, and hot sauce. Toss to coat and let soak for 30 minutes in the fridge.Step 2
While the fish is soaking, place the cabbage, carrot, peaches, prunes, and cilantro in a large bowl. Whisk to combine the garlic, vinegar, oil, mustard, honey, and salt in a separate bowl. Pour the mixture over the fruit and veg and toss to coat. Chill for 30 minutes.Step 3
In a bowl, whisk to combine the cornstarch and Old Bay. In another bowl, whisk to combine the panko breadcrumbs and coconut.Step 4
Working with a fillet at a time, take the fish out of the milk, roll it in the cornstarch mixture, and then dip it in the egg. Finally, roll the fish in the panko breadcrumbs.Step 5
Heat the oil in a skillet and fry the breaded fish until golden. About 3-5 minutes a side. Transfer the fish to a plate lined with a paper towel and set aside to drain.Step 6
Spread mayo on the buns and place butter lettuce leaves on the bottom buns. Top the lettuce with a crispy fish fillet and top the fish with the slaw. Place the top bun on top and serve immediately.
Recipe by our partner Susan of Rhub and Cod