Recipes from An Epicurious Lifestyle's kitchen

Fish Sandwiches with Ginger Coleslaw

Fish Sandwiches with Ginger Coleslaw

Fish Sandwich

Yesterday, the Oscars were on and I love to watch all the pre-shows and of course the opening bit of the show itself, but I almost missed it because I had told everyone in my house (Peter and Pierce) the timeline for day…no fancy, long consuming gourmet Sunday dinner…something fast and easy! So as usual Peter looked through all my new food mags and found a recipe for fish sandwiches in Fine Cooking Magazine. I hadn’t planned on him being at the store forever! He walks in with all the groceries at 4:30 (left me one hour to prep, cook, and eat…oh and lets not forget clean-up)…Ugh!

So…this recipe is fast,easy and super tasty! It can easily be made on a week night or if you’re trying to watch a show that comes around once a year!


Serves 4


1/2 cup mayonnaise

1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice

1 1/2 tsp. wasabi paste; more to taste

Kosher salt and freshly ground pepper

2 large eggs

1 cup Panko breadcrumbs

4 4-5 oz. boneless, skinless, hake, haddock, or cod fillets (preferably 1 to 1 1/2

inches thick) ~ I used Hake (Whole Foods)

1/2 cup plus 1 Tbs. Vegetable oil

1 tsp. finely grated fresh ginger

3 cups thinly sliced iceberg lettuce (about 1/4 head)

4 gourmet hamburger buns, lightly toasted


In a small bowl, combine the mayonnaise, lime zest, 1 tsp. of the lime juice, and the wasabi paste. Season to taste with salt, pepper and some more wasabi paste, if you like.

In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the Panko breadcrumbs in a another wide shallow bowl.

Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the Panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.

In a 10-inch nonstick skillet, heat 1/2 cup of the oil over med-hi  heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each with a pinch of salt.

Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 tsp. salt and 1/4 tsp. freshly ground pepper. Add the lettuce and toss to coat.

Assemble: Spread the wasabi mayonnaise on both sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the ginger coleslaw and bun top.

Very Tasty!

~Happy Cooking!

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