Crispy Fried Fish Sandwich

Name: Crispy Fried Fish Sandwich
Yield: 6
Ingredients: 2 tablespoons white wine vinegar; 2 tablespoons mayonnaise; ½ teaspoon kosher salt; 1 tablespoon sugar; ½ teaspoon garlic powder; ¼ teaspoon freshly ground black pepper; 2 cups finely shredded green cabbage; 1 medium carrot, shredded; ½ cup mayonnaise; ½ lemon, zested; 1 tablespoon lemon juice; 1 small garlic clove, minced; 4 cups canola oil; 6 6-ounce mahi mahi fillets, skin removed; 2 teaspoons kosher salt, divided; 1 ½ teaspoons freshly ground black pepper, divided; 2 large eggs; 2 cups panko bread crumbs; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika; 6 brioche buns, toasted; 2 avocados, pitted and thinly sliced; 28 oz Bush’s® Original Baked Beans, warmed on the stovetop

Recipe by Bush's Beans from tasty.co

Lunch

Ingredients

6 servings

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2 tablespoons white wine vinegar
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2 tablespoons mayonnaise
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½ teaspoon kosher salt
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1 tablespoon sugar
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½ teaspoon garlic powder
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¼ teaspoon freshly ground black pepper
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2 cups finely shredded green cabbage
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1 medium carrot, shredded
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½ cup mayonnaise
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½ lemon, zested
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1 tablespoon lemon juice
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1 small garlic clove, minced

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4 cups canola oil
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6 6-ounce mahi mahi fillets, skin removed
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2 teaspoons kosher salt, divided
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1 ½ teaspoons freshly ground black pepper, divided
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2 large eggs
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2 cups panko bread crumbs
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon paprika
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6 brioche buns, toasted
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2 avocados, pitted and thinly sliced
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28 oz Bush’s® Original Baked Beans, warmed on the stovetop

Instructions

Make the slaw: Add the vinegar, mayonnaise, salt, sugar, garlic powder, and black pepper to a medium bowl and whisk to combine. Add the cabbage and carrot and toss to coat in the dressing. Cover and refrigerate until ready to use.
Make the aioli: Add the mayonnaise, lemon zest, lemon juice, and garlic to a small bowl and whisk to combine. Cover and refrigerate until ready to use.
Make the crispy fish: Add the canola oil to a Dutch oven or high-walled pan and heat over medium heat until the temperature reaches 325°F (160°C).
Pat the mahi mahi fillets dry, then season on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Add the eggs to a shallow dish and beat to combine. In a separate shallow dish, combine the panko bread crumbs, remaining teaspoon of salt, remaining 1⁄2 teaspoon of black pepper, the onion powder, garlic powder, and paprika.
Coat each mahi mahi fillet in the eggs, then in the panko mixture. Place on a tray or baking sheet.
Working in batches of two fillets at a time, fry the fish in the hot oil for 5-8 minutes, until the breading is golden brown and the fish is opaque and flaky. Transfer to a paper towel-lined plate to drain.
Assemble the sandwiches: Spread some of the aioli onto the toasted brioche buns, then place a few slices of avocado onto the bottom buns. Add a piece of fried fish to each bottom bun and top with slaw and the top buns.
Serve the fish sandwiches with Bush’s® Original Baked Beans alongside.
Enjoy!