Fried Tilapia Sandwiches
with Spicy Sauce and Cabbage Cucumber Slaw
Just in time for fish fry-day: breaded tilapia sandwiches on brioche buns! These crispy, hot creations will always be a win in our book, although golden-crusted fillets seem like an especially good way to celebrate the end of a week. They’re made all the more special with the addition of a creamy and spicy sauce plus a cool slaw on the side to keeps things snappy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Brioche Buns
(Contains Wheat)
1 unit
Persian Cucumber
2 unit
Scallions
4 ounce
Shredded Red Cabbage
5 teaspoon
White Wine Vinegar
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
2 teaspoon
Sour Cream
(Contains Milk)
11 ounce
Tilapia
(Contains Fish)
6 tablespoon
Hot Sauce
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
¾ cup
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Split buns in half and set aside. Thinly slice cucumbers on a diagonal. Trim, then thinly slice scallions. Toss scallions, cucumber, cabbage, vinegar, 1 tsp sugar, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper.
Melt 1 TBSP butter in a large pan over medium-high heat (use nonstick if you have it). Add buns cut-side down and toast until golden, 2-3 minutes. Set aside.
While buns toast, in a shallow dish, stir together panko, ½ tsp salt, and 2 tsp fry seasoning (save the last teaspoon for step 5). Brush 2 TBSP sour cream (1 packet) onto tilapia, coating all over. Season with salt and pepper. Dip each fillet in panko mixture, coating all over and pressing to adhere.
Heat a ⅛-inch layer of oil in pan used for buns over medium-high heat (we used about ¾ cup oil). Add tilapia to pan and cook until panko is golden and fish is cooked through, 3-4 minutes per side.
Stir together remaining sour cream, remaining fry seasoning, and half the hot sauce in a small bowl. Season with salt and pepper.
Cut tilapia into 3-inch pieces. Spread sauce on cut side of buns, then fill buns with tilapia. (TIP: If there’s more fish than will fit, serve it on the side). Pick out a few cucumbers from slaw and add to sandwiches. Drizzle with remaining hot sauce to taste. Divide between plates and serve with slaw on the side.
