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.
Brioche Buns(ContainsMilk, Eggs, Soy, Wheat)
Shredded Red Cabbage
White Wine Vinegar
Wash and dry all produce. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions. In a medium bowl, combine scallions, cucumber, cabbage, vinegar, 1 tsp sugar, and a large drizzle of olive oil. Season with salt and pepper.
Halve buns. Melt 1 TBSP butter in a large pan over medium-high heat (use a nonstick pan if you have one). Add buns cut sides down and toast until golden, 2-3 minutes. Set aside.
While buns toast, in a shallow dish, combine 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 ¼-inch layer of oil in pan used for buns over medium-high heat. Add tilapia and cook until panko is golden and fish is cooked through, 3-4 minutes per side.
In a small bowl, combine remaining sour cream, remaining Fry Seasoning, and half the hot sauce. Season with salt and pepper.
Cut tilapia into 3-inch pieces. Spread sauce onto cut sides of buns. Fill buns with tilapia and a bit of slaw. (TIP: If there’s more fish than will fit, serve it on the side.) Drizzle with remaining hot sauce (to taste). Divide between plates and serve with remaining slaw on the side.