We love a good fish sandwich! These crispy fish sandwiches with chopped banana pepper slaw are crunchy, light, and full of bright flavor. The slaw is simple, super crunchy, and adds a tangy punch—perfect for when you’re craving a fish sandwich.
It’s fish-fry season over here, and these sandwiches hit the spot.
The fish is pan-fried until light and crispy, then piled on a baguette or bun with a generous portion of tangy chopped slaw. It’s satisfying and tastes just like the fish-fry sandwiches many of us enjoy on Fridays during Lent.
I often forget how much I love a fish sandwich until this time of year: the crisp exterior, the flaky interior, and the creamy or tangy sauces paired with a soft bun or rustic baguette. I’ve made variations before, and this version with banana pepper slaw is a new favorite.
I like to use cod filets for this recipe. A mix of seasoned breadcrumbs and panko gives extra crunch. The method is straightforward: lightly dredge in egg, press into breadcrumbs, then pan-fry until golden.
Dip in egg. Dip in breadcrumbs. Pan-fry until crispy and golden.
The filets cook quickly, which is one reason I love this recipe. It’s almost foolproof and much faster than chicken: crisp, golden outsides with buttery, flaky insides every time.
Texture heaven!!
I make fish like this often—whether as homemade fish sticks, filets for sandwiches or tacos, or pieces to add to salads. It’s crowd-pleasing and easy, and the mild cod is usually a hit with kids.
Once the bun and crispy fish are ready, it’s time for the slaw.
I love a good slaw—it’s the key to many dishes. This chopped slaw gets a big flavor boost from banana peppers. Their tangy, briny taste brightens the mix and gives the slaw a vivid color and extra zip.
I prefer mild banana peppers, but you can choose the heat level you like. To make the slaw, I put the cabbage, carrots, and banana peppers on a cutting board and run my knife through them until everything is finely chopped. Even when chopped, cabbage and carrots stay satisfyingly crunchy, and the smaller pieces make the sandwich easier to eat.
Take a bite!
Crispy Fish Sandwich with Chopped Slaw
Crispy Fish Sandwich with Chopped Banana Pepper Slaw
4
25 mins
15 mins
40 mins
Ingredients
Banana Pepper Slaw
- ½ head green cabbage, finely chopped
- 2 carrots, peeled and finely grated
- 1 cup banana peppers, finely chopped
- 2 tablespoons white wine vinegar
- ¼ cup olive or avocado oil
- 1 tablespoon sugar
- Kosher salt and pepper, to taste
Fish Sandwiches
- 4 to 6 cod filets, thawed if frozen
- Kosher salt and pepper
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 1 cup seasoned breadcrumbs
- ½ cup panko breadcrumbs
- 3 to 4 tablespoons olive or avocado oil, for frying
- 4 to 6 buns or 1 large baguette, sliced to fit the fish
Instructions
- Make the slaw first.
- Finely chop the cabbage and place it in a bowl. Add the grated carrots and finely chopped banana peppers.
- Whisk together the vinegar, oil, sugar, and a generous pinch of salt and pepper. Drizzle over the slaw and toss until evenly coated.
- Season the fish all over with salt, pepper, and garlic powder.
- Place the beaten eggs in one bowl and the combined breadcrumbs in a second bowl.
- Heat oil in a nonstick pan over medium heat. Dip each piece of fish into the egg, then into the breadcrumbs, pressing gently to adhere. Add the fish to the pan and repeat with remaining filets.
- Cook until golden and crisp on both sides, about 3 to 4 minutes per side. Transfer to a paper towel–lined plate to drain excess oil.
- Assemble the sandwiches: place the fish on the bun or baguette, top generously with slaw, close the sandwich, and serve.
Main Course
American
How Sweet Eats
Delightful.