Down-Home Rockfish Sandwiches

Toss potatoes on a baking sheet with a drizzle of oil, remaining paprika, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a large bowl, combine coleslaw mix, scallion greens, remaining vinegar, and 1½ tsp sugar (3 tsp for 4). Season with salt and pepper; toss to combine. Set aside, tossing occasionally, until ready to serve.

Halve rockfish fillets lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, combine Blackening Spice, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings). On a plate, combine panko and cornstarch; season with salt. Dip each fillet into sour cream mixture, then press into panko mixture, coating all over and pressing to adhere.

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over mediumhigh heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add rockfish and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces will cook faster.) Transfer to a papertowel- lined plate and season with salt. (For 4 servings, fry rockfish in batches.)

While fish cooks, halve and toast buns. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwavesafe bowl; microwave until melted, 30 seconds. Brush cut sides of toasted buns with butter.