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Creole Fried Fish Sandwich with Quick Slaw


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Rate this recipe 4.5/5 (14 Votes)


  • 4 Kaiser Rolls
  • 4-6 whitefish filets such as tilapia, swai, or red snapper
  • 1 tbsp. creole seasoning
  • 1 lemon, zested, juiced
  • 2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 2 tbsp. hot sauce
  • 1 tbsp. yellow mustard
  • 1 egg beaten
  • 1 c. flour
  • 1 c. corn meal
  • Large bottle of canola or vegetable oil
  • Slaw (recipe below)


Adapted from


Step 1

Mix seasonings into a small bowl, divide. Rinse fish in cold water, pat dry. Cut fish into 1/2 inch strips. Place fish on flat surface to season. Season the fish on one side with half of the seasonings. Lightly toss seasoned fish so the seasoning is evenly distributed. Add beaten egg, hot sauce, lemon zest, juice and mustard. Mix lightly and set aside.
Add cornmeal and flour (corn flour) to a brown paper bag or freezer bag season with remaining seasonings shake to mix up.
Heat oil to 350 degrees using a cooking thermometer if you don’t own one then do it the way my mother taught me. Take a little bit of corn flour drop it in the oil if the corn flour starts to fry quickly and floats to the top the oil is ready.
Shake loose excess corn flour as you lift fish out to place in fryer.
Fry fish 7-8 minutes depending on your preference, I love my fish a littler darker and crunchier so 8 minutes guarantees me that perfect texture.
Add enough fish to cover surface area of pan only (don't over fill or fish will not fry evenly). Stir fish occasionally to help the fish to fry evenly.

Lift fish out with strainer and place on paper towel to assist with draining.

2 cups diced red cabbage
2 stalks green onion, chopped
1 bell pepper, diced
1 carrot, peeled, grated
1 tbsp. mayonnaise
1 tbsp. sour cream
1 tbsp. hot sauce
1 tbsp. apple cider vinegar
1 tbsp. lime juice
½ tsp. pepper
½ tsp. creole seasoning
Rinse cabbage, dice to your desired size, add the remaining ingredients and stir. Refrigerate until ready to assemble tacos.

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