Cajun-Spiced Crispy Salmon Sandwiches

Toss potatoes on a foil-lined baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest in Step 4), salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine coleslaw mix, 1 tsp sugar (2 tsp for 4 servings) juice from half the lime, salt, and pepper.

In a small bowl, combine mayonnaise and as much lime zest as you like.

Refrigerate slaw and lime mayo until ready to use in Step 7.

In a large bowl, whisk together tempura batter mix, remaining Cajun Spice Blend, ½ cup cold water, and ½ tsp salt until smooth (⅔ cup water and 1 tsp salt for 4 servings). (TIP: If mixture is too thick, add more cold water 1 TBSP at a time until it reaches a pancake-batter-like consistency.)

Pat salmon* dry with paper towels. Season all over with salt and pepper. Add salmon to bowl with batter; gently turn until evenly coated.

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add salmon in a single layer. (Shake off excess batter before adding.)

Cook until golden brown and cooked through, 3-4 minutes per side. (For 4 servings, fry fish in batches, adding more oil as needed and allowing oil to get hot in between batches.) TIP: To check for doneness, cut one fillet in half.

Using tongs or a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

While salmon cooks, halve baguettes lengthwise and toast until golden.