Crispy Fried Fish Sandwich with Mahi Mahi, Garlic Aioli & Cabbage Slaw

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Thinly slice 1 1/2 cups each of red and green cabbage, then put it in a large bowl.
2. Add the cilantro and lime juice, season lightly with salt, drizzle with oil and toss. Set aside until serving.
3. Stir the mayonnaise, pressed garlic, garlic powder, onion powder, smoked paprika and chipotle chili together to make the aioli.
4. Heat 3 to 4 cups canola oil in a deep pan over medium-high heat until it reaches 325°F (163°C).
5. If the fish was frozen, thaw it fully in the refrigerator overnight.
6. Pat the fish dry, then season both sides generously with salt, black pepper, smoked paprika, chipotle chili, garlic powder and onion powder.
7. Set up three shallow trays: flour, then eggs beaten smooth with a fork, then panko.
8. Coat each fillet in flour, then egg, then panko, using rubber-tipped tongs.
9. Slide the fish gently into the oil, frying two pieces at a time.
10. Keep the oil near 325°F and fry 5 to 8 minutes, adjusting for thickness, until the fish reaches an internal temperature of 145°F (63°C).
11. Move the fish to a wire rack over paper towels to cool and stay crisp.
12. Toast the buns face up under the broiler, watching closely as they burn quickly.
13. Spread aioli on both bun halves, add sliced avocado to the bottom half and season with salt and pepper.
14. Top the avocado with the fish, squeeze lime juice over it, add a generous amount of slaw and close with the other bun half.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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