Fish Sandwich Recipe

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Heat just until sugar and salt dissolve and liquid is warm (do not need to boil).

Pour the warm pickling liquid over the onions, pressing down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 20 minutes (can be made up to 2 days ahead). Drain before assembling.

In a large bowl combine shredded green cabbage, red cabbage, and grated carrot.

In a separate small bowl whisk together Greek yogurt, mayonnaise, lime juice, honey, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Fold the chopped cilantro into the dressing, then toss with the shredded vegetables until evenly coated. Taste and adjust seasoning with extra lime or salt if desired. Refrigerate while preparing fish so flavors meld.

Pat the fish fillets dry with paper towels. If fillets are large, cut into sandwich-sized pieces (4 pieces total).

Set up a three-part breading station: bowl 1 - flour, cornstarch, 1 tsp salt, 1 tsp black pepper, and smoked paprika mixed; bowl 2 - beaten egg with milk; bowl 3 - crushed blue corn tortilla chips.

Dredge each fish piece in the seasoned flour mixture, shaking off excess. Dip into the egg-milk mixture, then press into the crushed blue corn chips to coat thoroughly, pressing chips onto surface to adhere.

In a large skillet over medium-high heat, add 3–4 tablespoons vegetable oil. When oil is hot and shimmering (about 350°F/175°C or the oil sizzles when a chip is dropped), add fish pieces without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (or fish flakes easily). Adjust heat as needed to avoid burning the chips.

Transfer cooked fish to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F/95°C) if cooking in batches.

Heat a skillet over medium heat. Spread a thin layer of butter on the cut sides of the buns and toast in the skillet until golden, about 1–2 minutes per side. Alternatively, toast in a toaster or oven.

To assemble each sandwich: place bottom bun, add a generous scoop (about 1/2 cup) of the creamy cilantro slaw, set a piece of blue-chip-crusted fish on top, top with a few pickled onion slices, then crown with the top bun.

Serve immediately with lime wedges on the side for squeezing over the fish.