The Ultimate Fried Fish Sandwich with Creamy Coleslaw

My earliest memory of a truly great fried fish sandwich involves a long car ride, a small paper-lined basket, and the distinct aroma of the salty sea air mingling with the savory scent of perfectly fried fish. It was a roadside shack, unassuming but legendary in our family, where the fish was always impossibly crispy, the coleslaw delightfully tangy, and the atmosphere buzzing with happy chatter. Each bite was a pure explosion of textures and flavors, a perfect combination I’ve been chasing ever since. This recipe, inspired by those cherished memories, aims to recreate that magic in your own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 6 sandwiches
• Dietary Type: Varies (can be dairy-free)

Ingredients

• 6 pieces large dover sole
• 2 cups flour
• 2 cups cornmeal
• 1 teaspoon seasoning salt
• Green cabbage (for coleslaw)
• 1/2 cup diced onion
• Tomatoes (for topping)
• 2 cups tartar sauce (your choice)
• 3 cups canola oil or 3 cups peanut oil
• 6 medium hamburger buns or 6 medium steak rolls

Equipment Needed

• Large bowl
• Cast iron skillet
• Paper bag
• Plate lined with paper towels
• Plastic wrap

Instructions

1. Prepare the Coleslaw: Finely chop the green cabbage. In a large bowl, combine the chopped cabbage, 1/2 cup of tartar sauce, and 1/2 cup of diced onions. Mix thoroughly until the cabbage is evenly coated. Cover the bowl with plastic wrap and store in the refrigerator to allow the flavors to meld while you prepare the fish. The chilling process allows the cabbage to soften slightly and the dressing to fully coat, resulting in a more cohesive and flavorful coleslaw.

2. Heat the Oil: Pour canola oil or peanut oil into a cast iron skillet. Heat the oil over medium-high heat until it reaches the correct temperature for frying. A good indication is when you see bubbles forming on the sides of the skillet.

3. Test the Oil Temperature: To ensure the oil is hot enough, sprinkle a small amount of flour into the oil. If the flour sizzles and fries immediately, the oil is ready. If the flour sinks or takes a long time to brown, continue heating the oil. Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown fish without it becoming greasy.

4. Season the Fish: Place the dover sole fillets into a paper bag. Sprinkle the seasoning salt over the fish. Close the bag securely and shake vigorously until each piece of fish is fully coated with the seasoning. The paper bag ensures even distribution of the seasoning.

5. Coat the Fish: Pour the cornmeal and flour into the same paper bag containing the seasoned dover sole. Close the bag tightly and shake again until the fish is thoroughly coated with the cornmeal and flour mixture. This double coating will provide a satisfyingly crunchy exterior.

6. Prepare a Resting Station: Place a plate lined with paper towels to the side of your stovetop. This will serve as a resting place for the fried fish, allowing excess oil to drain off and preventing the fish from becoming soggy.

7. Fry the Fish: Carefully place each individual piece of coated dover sole into the hot oil in the cast iron skillet. Do not overcrowd the pan, as this will lower the oil temperature and result in less crispy fish. Cook each piece until it is golden brown and cooked through, typically about 3-4 minutes per side, depending on the thickness of the fillet.

8. Rest the Fish: Once the fish is golden brown and cooked through, remove it from the skillet using tongs or a slotted spoon and place it on the prepared plate lined with paper towels to drain.

9. Assemble the Sandwiches: Take your hamburger buns or steak rolls and spread the remaining tartar sauce on each roll. Place a piece of the fried dover sole on the bottom bun. Top with a generous portion of the coleslaw and a few slices of fresh tomatoes. Place the top bun on the sandwich.

10. Serve Immediately: Serve your delicious fried fish sandwiches immediately while the fish is still hot and crispy.

Expert Tips & Tricks

• Oil Temperature is Key: Maintaining a consistent oil temperature is crucial for crispy fish. Use a deep-fry thermometer to monitor the oil temperature, aiming for around 350°F (175°C).
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature, resulting in soggy fish. Fry the fish in batches, ensuring there’s enough space around each piece.
• Double Dredge for Extra Crispiness: For an extra crispy coating, try dipping the fish in a mixture of beaten egg and milk before dredging it in the flour and cornmeal mixture.
• Make the Coleslaw Ahead of Time: The coleslaw can be made a day in advance to allow the flavors to meld. Just be sure to store it in an airtight container in the refrigerator.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the flour and cornmeal mixture for a spicy kick.

Serving & Storage Suggestions

Serve your fried fish sandwiches immediately for the best taste and texture. They pair perfectly with steak fries, a green salad, or even a side of crispy onion rings.

If you have any leftover fried fish, store it in an airtight container in the refrigerator. It will last for up to 2-3 days. To reheat, bake the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a crispier result. Note that the fish will lose some of its original crispness upon reheating. The coleslaw should also be stored in an airtight container in the refrigerator and will last for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1387.7 kcal	N/A
Calories from Fat	1014 g	73%
Total Fat	112.7 g	173%
Saturated Fat	8.8 g	43%
Cholesterol	0 mg	0%
Sodium	221.6 mg	9%
Total Carbohydrate	85.6 g	28%
Dietary Fiber	5.2 g	20%
Sugars	3.6 g	14%
Protein	11.8 g	23%

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Fish Variety: While the recipe calls for dover sole, you can easily substitute it with other white fish such as cod, haddock, or tilapia.
• Gluten-Free Option: Use gluten-free flour and cornmeal for a gluten-free version.
• Dairy-Free Coleslaw: Use a dairy-free tartar sauce or make your own with a base of vegan mayonnaise or cashew cream.
• Spicy Coleslaw: Add a pinch of red pepper flakes or a dash of hot sauce to your coleslaw for a spicy kick. Consider adding some thinly sliced jalapeños.
• Sweet Coleslaw: Add a touch of sweetness to your coleslaw by incorporating a tablespoon of honey or maple syrup.

FAQs (Frequently Asked Questions)

Q: Can I use an air fryer instead of frying in oil?
A: Absolutely! Air frying is a great way to reduce the fat content of this recipe. Preheat your air fryer to 400°F (200°C) and cook the fish for about 8-10 minutes, flipping halfway through, until golden brown and cooked through.

Q: How do I prevent the fish from sticking to the skillet?
A: Make sure your oil is hot enough before adding the fish. Also, avoid overcrowding the pan, as this can lower the oil temperature and cause the fish to stick.

Q: Can I make the tartar sauce from scratch?
A: Yes, you can easily make tartar sauce from scratch by combining mayonnaise, sweet pickle relish, lemon juice, and a touch of Dijon mustard. Adjust the ingredients to your liking.

Q: How do I know when the fish is cooked through?
A: The fish is cooked through when it flakes easily with a fork and is no longer translucent in the center. An internal temperature of 145°F (63°C) is recommended.

Q: Can I freeze the fried fish?
A: While you can freeze the fried fish, it’s best enjoyed fresh. Freezing can affect the texture and crispness of the coating. If you do freeze it, wrap it tightly in plastic wrap and then aluminum foil and store it in the freezer for up to 2 months. Reheat in the oven for best results.

Final Thoughts

This fried fish sandwich, topped with creamy coleslaw, is a delightful combination of textures and flavors that’s perfect for a casual lunch or a satisfying dinner. Don’t be afraid to experiment with different types of fish or add your own personal touch to the coleslaw. Whether you’re recreating a cherished childhood memory or simply looking for a new and delicious sandwich recipe, this one is sure to please. I encourage you to try it out and share your feedback – and perhaps pair it with your favorite local brew for the ultimate experience!