Fried Tilapia Sandwiches

Name: Fried Tilapia Sandwiches with Spicy Sauce and Cabbage Cucumber Slaw
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Brioche Buns; 1 unit Persian Cucumber; 2 unit Scallions; 4 ounce Shredded Red Cabbage; 5 teaspoon White Wine Vinegar; ½ cup Panko Breadcrumbs; 1 tablespoon Fry Seasoning; 6 tablespoon Sour Cream; 11 ounce Tilapia; 2 teaspoon Hot Sauce; 1 teaspoon Sugar; 2 teaspoon Olive Oil; 1 tablespoon Butter; Vegetable Oil; Salt; Pepper

with Spicy Sauce and Cabbage Cucumber Slaw

Recipe Development TeamPublished on March 12, 2019

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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.

Allergens:

Wheat

•Milk

•Fish

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

6 tablespoon

Sour Cream

(Contains: Milk)

11 ounce

Tilapia

(Contains: Fish)

2 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Sugar

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3431 kJ

Calories820 kcal

Fat43 g

Saturated Fat13 g

Carbohydrate65 g

Sugar14 g

Dietary Fiber2 g

Protein40 g

Cholesterol125 mg

Sodium900 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.

Utensils

•Medium Bowl

•Large Pan

•Shallow Dish

•Small Bowl

Instructions

Wash and dry all produce. Split buns in half and set aside. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions. In a medium bowl, combine scallions, cucumber, cabbage, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a large drizzle of olive oil. Season with salt and pepper.

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. (For 4 servings, toast in batches.)

While buns toast, in a shallow dish, combine panko, ½ tsp salt, and half the Fry Seasoning (save the rest for step 5). Pat tilapia dry with paper towels. Brush 2 TBSP sour cream (1 packet—use 2 packets for 4 servings) onto fish, coating all over. Season with salt and pepper. Dip each fillet into 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. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add tilapia and cook until panko is golden and fish is cooked through, 3-4 minutes per side. (For 4 servings, cook fish in batches.)

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 on cut sides of buns. Fill buns with tilapia and a little bit of slaw. Drizzle with remaining hot sauce (to taste). Divide between plates and serve with slaw on the side.