Because the end of summer brings more fish!
I decided to make an impromptu trip to the beach to take photos for this delicious summer’s end fishwich!
Here in New England, there are so many beaches. Even though I do prefer being inland over being at the beach, how could I not say goodbye to the summer months by spending the last few days before I go back to school on the beach? Plus, my sister loves the beach, and since she lives in a city, she always wants to go to the beach when she comes home for a weekend. So that’s just what we did this weekend, and this fishwich and cole slaw is just what we made!
As you may know, I love to make spins on classic comfort foods. And this sandwich is exactly that. I took fish and chips, put them in a brioche bun, and topped it with a citrus cole slaw. The hint of lemon in the cole slaw makes the sandwich bright and really offsets the warm flavors of the lightly fried fish (I really don’t like to deep fry food so just lightly frying the fish or even sautéing it for this recipe is sufficient).
I also love to pair sandwiches, especially this fishwich, with a pickle wedge for additional freshness. Oh, and don’t forget that tartar sauce!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Summer's End Fishwich with Lemon Cole Slaw…on the beach!
Lemon Cole Slaw
- 2 cups red cabbage, shredded
- 2 medium carrots, shredded
- 1 cup white cabbage, shredded
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup creamy Italian dressing or cole slaw dressing
Fishwich
- 1-1/2 cups all-purpose flour
- 1 cup milk ((any type))
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound cod, cut into 4 inch filets
- ½ cup canola or coconut oil
- tartar sauce
- brioche buns
- Bibb lettuce
- pickles ((optional))
- To make lemon cole slaw, mix all lemon cole slaw ingredients in a large bowl until well combined. Set aside.
- Whisk together flour, milk, salt, and black pepper in a small bowl. Submerge cod filets in batter. Heat oil in a large skillet over medium-low heat. Fry fish filets in oil for 3-4 minutes on each side until fish is golden brown. Transfer fish to paper towel lined dish.
- To assemble sandwich, spread tartar sauce on brioche buns. Add Bibb lettuce and then fish. Top with cole slaw. Serve with pickles and fresh lemon. Eat!
