Asian Fusion Fish Sandwich
Spicy mayo gives this crispy fish sandwich a kick.
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.