Nashville-Style Hot & Crispy Fish Sandwich
Prep Time
Cooking Mode
4 frozen Compliments Breaded Haddock Fillets (580 g pkg contains 6 to 8 fillets)
4 cups Compliments Coleslaw Salad Mix
¼ cup Compliments Nashville Hot Mayo Spread
2 tbsp lemon juice
8 slices Compliments Sliced Sandwich Tangy Dill Pickles
1 tbsp pickle juice
¼ tsp each salt and black pepper, divided
3 tbsp butter
3 tbsp canola oil
1 tsp cayenne pepper
1 tsp brown sugar
½ tsp paprika
1 pkg Compliments Brioche Buns (4 buns)
4 frozen Compliments Breaded Haddock Fillets (580 g pkg contains 6 to 8 fillets)
4 cups Compliments Coleslaw Salad Mix
¼ cup Compliments Nashville Hot Mayo Spread
2 tbsp lemon juice
8 slices Compliments Sliced Sandwich Tangy Dill Pickles
1 tbsp pickle juice
¼ tsp each salt and black pepper, divided
3 tbsp butter
3 tbsp canola oil
1 tsp cayenne pepper
1 tsp brown sugar
½ tsp paprika
1 pkg Compliments Brioche Buns (4 buns)
Directions
1Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper; arrange fish fillets in a single layer. Bake 22 to 24 min., turning over halfway through, until golden brown and crisp.
2Meanwhile, in a bowl, combine the coleslaw salad mix, hot mayo spread, lemon juice, 1 tbsp (15 mL) pickle juice and 1/8 tsp (0.5 mL) each of the salt and pepper. Mix well; set aside.
3In a small saucepan, on medium heat on the stovetop, melt the butter into the oil. Whisk in the cayenne, brown sugar, paprika and remaining 1/8 tsp (0.5 mL) each of the salt and pepper.
4Once the fish fillets are finished baking, remove from oven and transfer to a plate. Immediately, put the split buns into the hot oven to lightly toast 1 or 2 min. Meanwhile, pour the hot butter mixture over the fish and turn to coat. Remove toasted buns from oven. Sandwich each bun with a buttered fish fillet, a layer of coleslaw mixture and 2 pickle slices. Enjoy with your favourite side, if desired.
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Personal Note
Personal Note
