Down-Home Rockfish Sandwiches

Down-Home Rockfish Sandwiches

with Coleslaw, Remoulade & Paprika Potato Wedges

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Cue the brass band and get ready to “laissez le bon temps rouler” because your taste buds are about to take a trip to the Bayou! We’re talking ultra-crunchy rockfish fillets piled into brioche buns along with tangy coleslaw, creamy remoulade, and a drizzle of hot sauce. There’s even a side of paprika-spiced potato wedges for good measure. Now if we could only perfect our Hurricane cocktail…


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


2 tablespoon



2 teaspoon

Dijon Mustard

4 tablespoon

Sour Cream


1 teaspoon


5 teaspoon

White Wine Vinegar

4 ounce

Coleslaw Mix

10 ounce



1 tablespoon

Blackening Spice

½ cup

Panko Breadcrumbs


1 tablespoon


2 unit

Brioche Buns

(ContainsEggs, Milk, Wheat, Soy)

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Vegetable Oil

1.5 teaspoon


1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat50 g
Saturated Fat14 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber6 g
Protein38 g
Cholesterol150 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream, half the paprika, and 1 tsp vinegar (2 tsp for 4). Season with salt and pepper. Set aside.


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.


Divide buns between plates. Fill with rockfish, coleslaw, and remoulade. If you want an extra kick, drizzle with hot sauce. Serve with potato wedges and any remaining remoulade and coleslaw on the side.