Southern-Style Fried Fish Sandwich

A fried fish sandwich makes me think of the South, and I love a full platter with the coleslaw and tartar sauce—makes me feel at home every time I eat it!

Photo by David V.
Adapted from qvc.co
Southern style fried fish sandwich with coleslaw.

PREP TIME

15

minutes

TOTAL TIME

195

minutes

SERVINGS

6

sandwiches

PREP TIME

15

minutes

TOTAL TIME

195

minutes

SERVINGS

6

servings

Adapted from qvc.co

Ingredients

  • COLESLAW:

  • 1/3

    cup mayonnaise

  • 1/4

    cup buttermilk

  • 1/2

    teaspoon celery salt

  • 1/4

    teaspoon ground black pepper

  • 3

    tablespoons white sugar

  • 1

    tablespoon apple cider vinegar

  • 1

    tablespoon lemon juice

  • 1

    (1-pound) bag coleslaw salad mix

  • HERB TARTAR SAUCE:

  • 1

    cup mayonnaise

  • 2

    tablespoons dill pickle relish

  • 3

    tablespoons chives, chopped

  • 2

    tablespoons parsley, chopped

  • 2

    tablespoons freshly squeezed lemon juice

  • SANDWICH:

  • 6

    (5.25-ounce) fresh tilapia or flounder filets, cut in half

  • 2

    teaspoons salt

  • 1 1/2

    teaspoons ground black pepper

  • 1 1/4

    cups all-purpose flour

  • 1 1/3

    cups cornmeal

  • 3

    eggs, beaten

  • 1/4

    cup vegetable oil

  • 6

    kaiser rolls

  • HERB TARTAR SAUCE:

  • 1

    cup mayonnaise

  • 2

    tablespoons dill pickle relish

  • 3

    tablespoons chives, chopped

  • 2

    tablespoons parsley, chopped

  • 2

    tablespoons freshly squeezed lemon juice

Directions

Coleslaw: Mix together the mayonnaise, buttermilk, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl. Add the shredded cabbage and carrots and gently toss until evenly coated. Refrigerate until ready to serve, at least 3 hours. Herb tartar sauce: Mix together all of the ingredients and refrigerate until needed, at least 1 hour. Fish: Season both sides of the fillets with salt and pepper. Set up 3 separate bowls—one filled with the flour, one with the cornmeal, and one with the eggs. Dredge the fillets in the flour, then in the eggs, and then into the cornmeal. Heat the oil in a large skillet over medium heat. Once the oil is hot, cook the fish filets in batches until golden brown, about 6 to 8 minutes, flipping them halfway through cooking. Remove the fish from the skillet and place on a paper towel-lined platter. Sandwiches: Spread about 1 1/2 tablespoons tartar sauce on each side of each kaiser roll. Place 2 fish fillets in each sandwich, spreading another layer of tartar sauce between the fillets. Serve immediately while fish is still warm, with the coleslaw on the side.

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