Fried Fish Sandwich with Pepper Slaw

Ingredients for Fried Fish Sandwich with Pepper Slaw

• 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice

• 1 tablespoon plus 1 1/2 teaspoons fresh lime juice

• 1 tablespoon hot sauce

• 1 tablespoon olive oil

• 1/2 teaspoons dried oregano

• 1/2 teaspoons kosher salt

• 1/2 medium white onion, thinly sliced

• 1 large jalapeño, thinly sliced, seeds removed

• 1/2 medium poblano chilli, thinly sliced, seeds removed

• 6–7 cornichons, thinly sliced into 1/4" coins

• 1/2 cup mayonnaise

• 1/4 cup coarsely chopped fresh parsley

• 3 teaspoons coarsely chopped capers

• 2 teaspoons tomato powder (optional)

• 1 1/2 teaspoons distilled white vinegar

• Large pinch chilli powder

• Large pinch kosher salt

• 130g plain flour

• 130g cornflour

• 3 teaspoons dried oregano

• 2 teaspoons onion powder

• 2 teaspoons tomato powder (optional)

• 1 teaspoon garlic powder

• 3 teaspoons kosher salt, plus more

• 350ml club soda

• Canola oil (for frying)

• 4 (130g) skinless black bass fillets

• 4 sesame seed potato buns, split, toasted

• 8 slices ripe tomato

Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chilli and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.

Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chilli powder, and salt in a small bowl.

Whisk flour, cornflour, oregano, onion powder, tomato powder (if using), garlic powder, and 3 teaspoons salt in a large bowl. Add club soda and quickly whisk to incorporate.

Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 177°C. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 177°C. Transfer to paper towels and season with salt.

Strain the slaw and discard liquid. Transfer slaw to a medium bowl.

Spread 1 tablespoon tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.

Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.