Asian Fusion Fish Sandwich

The first day of Spring deserves something colorful and packed with fresh vegetables like this Asian Fusion Fish Sandwich. Spicy mayo gives this crunchy beer battered fish sandwich a bit of a kick and King’s Hawaiian rolls bring the sweetness to round out the perfect bite.

This beer battered cod uses Corona for an extra light and crisp coating. I find that letting the batter sit for 10 to 15 minutes before dipping the cod makes a huge difference in the final product. Another great tip is to season, season, season. Layers of light seasoning really build flavor and ALWAYS season your fish right out of the fryer. It’s a must!

This recipe makes a fabulous fish taco! All you do is switch out the King’s Hawaiian roll for flour tortillas. It’s that easy! Hello Spring!

Print

Asian Fusion Fish Sandwich

Spicy mayo gives this crispy fish sandwich a kick.

Course Main Course

Cuisine Burgers, Sandwiches, Pizza

Keyword asian fish sandwich, fish sandwich, fishwich

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 4 King’s Hawaiian hamburger buns
• 2 snapper fillets cut in half (make sure there are no bones)
• 1 cup flour
• ½ cup cornstarch
• 1 ½ cup Corona or other light beer
• 1 tsp Cajun seasoning
• salt and pepper
• 1 cup flour
• Vegetable oil for frying

Asian slaw

• 1 cup red cabbage shredded
• 1 cup Napa cabbage shredded
• 1 carrot julienne
• 1 green onion sliced
• ¼ cup cilantro chopped

Asian slaw dressing

• 1 tsp fresh ginger grated
• 1 tsp sesame oil
• 3 tbsp rice vinegar
• 1 tsp soy sauce
• 3 tsp sugar
• 1 tbsp light olive oil

Spicy mayo

• 1 tbsp mayonnaise
• 2 tsp horseradish hot kind
• 1 tsp sugar
• 1 squeeze lime

Instructions

Asian slaw

• Combine all ingredients together in a medium bowl and toss with Asian slaw dressing.

Asian slaw dressing

• Combine all ingredients together and toss with Asian slaw.

Spicy mayo

• Combine all ingredients together and set aside.

Fish

• In a medium bowl make batter: combine flour, cornstarch, Corona, Cajun seasoning and salt and pepper. Let sit for about 15 minutes while you prepare slaw and mayo.
• Place 1 cup flour in a small bowl.
• Heat vegetable oil over high heat in a frying pan.
• Pat fish fillets dry with paper towels and dredge in flour then in batter.
• Place fillets in hot oil and fry until golden brown.
• Remove and drain on wire rack, salt and pepper to taste.
• Prepare sandwich: Spread spicy mayo on top and bottom buns, place piece of fish on bottom bun, slaw on top of fish and top with bun.