Crispy Fish Sandwiches with Coleslaw & Homemade Tartar Sauce

Crispy Fish Sandwiches

with Coleslaw & Homemade Tartar Sauce

2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

You’ll dress these delicious, breaded fish sandwiches with a creamy, homemade tartar sauce. Though tartar sauce has become a mainstay of American cuisine, its origins are firmly planted in the high cuisine of France in the 19th Century. The sauce is named after the Tartars of the Eurasian Steppe, though the sauce has nothing to do with the region nor did it originate there. In the era of haute cuisine in France, chefs often chose “exotic” names to stir the imaginations of their customers. And though “sauce tartare” is actually just French, it’s still incredibly delicious.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Crispy Fish Sandwiches with Coleslaw & Homemade Tartar Sauce
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot. In a small bowl, combine half the minced shallot, vinegar and sugar. In a medium bowl, whisk together the mustard and ¼ cup of water until smooth. Cut out and discard the core of the cabbage; thinly slice the leaves. Place the cabbage in a large bowl and toss with 1 tablespoon of salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Roughly chop the capers. Split the buns. Halve the fish fillets horizontally.

Make the coleslaw:
2 Make the coleslaw:

To the bowl of salted cabbage, add the shallot-vinegar mixture, half the parsley, 1 tablespoon of the mustard-water mixture, 1 tablespoon of mayonnaise and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste; toss to combine.

Make the tartar sauce:
3 Make the tartar sauce:

In a medium bowl combine the capers, 1 teaspoon of the mustard-water mixture and the remaining mayonnaise, minced shallot and parsley; season with salt and pepper to taste. Stir until fully incorporated.

Coat the fish:
4 Coat the fish:

Season both sides of the fish pieces with salt and pepper. Place the breadcrumbs in a bowl. Working one at a time, dip the seasoned fish pieces into the remaining mustard-water mixture (letting any excess drip off), then completely coat with the breadcrumbs (shaking off any excess). Transfer to a plate. Repeat with the remaining fish pieces.

Cook the fish:
5 Cook the fish:

In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate; season immediately with salt and pepper. Carefully discard the oil. Wipe out the pan.

Toast the buns & finish your dish:
6 Toast the buns & finish your dish:

In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut side down, and toast 1 to 2 minutes, or until golden brown; transfer to a work surface. Spread the cut sides of the toasted buns with the tartar sauce. Stack 2 pieces of the cooked fish on the bun bottoms. Top with some of the coleslaw. Serve with the extra coleslaw, tartar sauce and the remaining Tabasco sauce on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the shallot. In a small bowl, combine half the minced shallot, vinegar and sugar. In a medium bowl, whisk together the mustard and ¼ cup of water until smooth. Cut out and discard the core of the cabbage; thinly slice the leaves. Place the cabbage in a large bowl and toss with 1 tablespoon of salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Roughly chop the capers. Split the buns. Halve the fish fillets horizontally.

2 Make the coleslaw:

To the bowl of salted cabbage, add the shallot-vinegar mixture, half the parsley, 1 tablespoon of the mustard-water mixture, 1 tablespoon of mayonnaise and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste; toss to combine.

Make the coleslaw:
Make the tartar sauce:
3 Make the tartar sauce:

In a medium bowl combine the capers, 1 teaspoon of the mustard-water mixture and the remaining mayonnaise, minced shallot and parsley; season with salt and pepper to taste. Stir until fully incorporated.

4 Coat the fish:

Season both sides of the fish pieces with salt and pepper. Place the breadcrumbs in a bowl. Working one at a time, dip the seasoned fish pieces into the remaining mustard-water mixture (letting any excess drip off), then completely coat with the breadcrumbs (shaking off any excess). Transfer to a plate. Repeat with the remaining fish pieces.

Coat the fish:
Cook the fish:
5 Cook the fish:

In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate; season immediately with salt and pepper. Carefully discard the oil. Wipe out the pan.

6 Toast the buns & finish your dish:

In the same pan used to cook the fish, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut side down, and toast 1 to 2 minutes, or until golden brown; transfer to a work surface. Spread the cut sides of the toasted buns with the tartar sauce. Stack 2 pieces of the cooked fish on the bun bottoms. Top with some of the coleslaw. Serve with the extra coleslaw, tartar sauce and the remaining Tabasco sauce on the side. Enjoy!

Toast the buns & finish your dish:
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