Crispy Fish Sandwich with Mahi Mahi (video)

a close up of a crispy fish sandwich on a plate, with cabbage slaw and lime

Run, don’t walk, to your grocery store and make this crispy fish sandwich with mahi mahi! You’ll thank you later! My favorite mahi mahi fish sandwich with creamy avocado, garlicky aioli spread, and refreshing cabbage slaw. You’re going to love this sandwich from the very first bite! The fish is extra buttery, flaky and seasoned with tons of chipotle chili and smoked paprika. I also love to squeeze a bit of lime juice over the top for serving. Serve it on buttery brioche bread buns for the best fried fish sandwich of your life!

Watch my Fish Sandwich Video Tutorial

Watch my YouTube video tutorial for making this delicious fried fish sandwich at home. Catch all the details and step-by-step instructions. Want to stay up to date on the latest recipes and news? Make sure to subscribe to my emailing list and my YouTube channel and turn on notifications!

Ingredients for the Best Fish Sandwich!

Simple, quick and easy – you won’t need anything fancy to make this incredible fish sandwich at home. Here are the main ingredients you’ll need; find the full list with measurements in the recipe card below.

  • Mahi Mahi – my favorite type of fish to use for this sandwich. If purchased frozen, make sure to thaw the fish completely before using in the recipe.
  • Avocado – a must for me! The creamy texture really complements the crispy fish.
  • Cabbage – I like to use a combination of green and red cabbage for variety, but one or the other will work great, too.
  • Panko Breadcrumbs – these will make the outside of the fish extra crispy!
  • Canola Oil – for deep frying the fish. Canola oil is very mild in flavor and is a great option for deep frying.
  • Brioche Bread Buns – these sweet, buttery and rich bread buns pair so well with the crispy fish!

Supplies & Tools to Make the Recipe

Need some supplies or tools to make this recipe at home? I’ve got you covered! You can get some of the items I use in my kitchen online using my Amazon Affiliate links. Using these links won’t cost you extra and it will support my website.

a bowl of red and green cabbage slaw on a table

Making the Easy Cabbage Coleslaw

I make my crispy fish sandwich with a simple and refreshing red and green cabbage slaw. It complements the deep-fried fish so well and adds a bit of crunchiness to the sandwich. It’s also super easy to make!

  1. Using a large, sharp knife, thinly slice 1 ½ cups each of red and green cabbage. You can also use a mandoline slicer for this step. Drop the cabbage into a large mixing bowl.
  2. Next, add the fresh cilantro and squeeze the lime juice over the top. Season the salad lightly with salt, add a drizzle of avocado or olive oil, and toss everything together!
  3. Keep the salad on the side until you’re ready to assemble the sandwiches.

Garlicky & Smoky Aioli Spread

This easy sauce is what makes this fish sandwich with mahi mahi so special! Garlic aioli spread with smoked paprika, chipotle chili and more garlic. It’s super easy to make and it really elevates this sandwich to another level! I love it on other sandwiches, too.

  1. Measure out the mayonnaise into a small bowl. Use a garlic press for the fresh garlic and add it to the bowl.
  2. Add the garlic powder, onion powder, smoked paprika and chipotle chili. Use a spoon to stir everything together.
a small red container of garlic spread, on a table

What Type of Fish to Use

My favorite type of fish to use for this sandwich is mahi mahi. It’s a firm, flaky and buttery fish that holds its shape and texture very well when deep fried. This recipe will also work well with other types of fish – wild cod, salmon, flounder, just to name a few.

If you purchase frozen fish, make sure to thaw it completely before using in the recipe! Place it in the refrigerator overnight to thaw safely.

Seasoning the Mahi Mahi

I recommend starting on the fish once you have the aioli spread and cabbage slaw ready. This way, you can enjoy the fish while it’s hot and crispy!

  1. Pour 3 to 4 cups of canola oil into a deep sauté pan or pot. Begin heating the oil over medium-high heat, until it reaches 325F. The oil needs to be extra hot to cook the fish quickly without making it greasy and heavy.
  2. Arrange the fish in a flat tray, grab a few paper towels, and pat the fish dry. This will help the spices stick better.
  3. Sprinkle the fish generously on both sides with salt and black pepper, smoked paprika, chipotle chili, garlic and onion powders.
several mahi mahi fish sandwiches on plates, on a table with toppings

Frying the Mahi Mahi

Once the fish is seasoned, you’ll want to assemble your fry station and fry the fish!

  1. Arrange the fry station in this order: flour, eggs, then panko breadcrumbs. I recommend using shallow trays to keep everything in its place. Drop the flour into one tray; break the eggs into a second tray and beat with a fork until smooth; and drop the crumbs into a third tray.
  2. Once the oil has reached temperature, use rubber tipped tongs to dredge the fish first in flour all over, then dip into the eggs, then into the breadcrumbs.
  3. Carefully slide the fish into the hot oil slowly. I like to fry two pieces at a time.
  4. Keep the oil around 325F, fry for 5 to 8 minutes, until the fish reaches an internal temperature of 145F. Adjust the time depending on the thickness of each fish fillet. Some pieces will take more or less time.
  5. Remove the fried fish onto a wire rack arranged over paper towels to cool. This will keep the fish crispy.
a tray of food on a table - with fried fish, bread, slaw, avocado

How to Make a Crispy Fish Sandwich

Let’s put it all together now! Once your fish is fried and crispy, you’ll want to enjoy it asap!

  1. Before assembling the fish sandwich, you’ll want to toast the brioche buns. I assemble mine face up on a large baking sheet and toast them under the broiler. Watch the bread carefully – it burns quickly!
  2. Spread a generous amount of the garlic aioli onto each half of toasted brioche bread. Add the sliced avocado onto the bottom half, then season with salt and pepper.
  3. Top the avocado with a piece of crispy mahi mahi, then squeeze some fresh lime juice over the top.
  4. Add a generous amount of cabbage slaw over the fish, top with the second bun half and enjoy!

Serving Suggestions

I recommend enjoying this fish sandwich with mahi mahi as soon as can. The fish should be warm and crispy for the best tasting sandwich. I like to keep some extra lime wedges on the side and add more as needed to my sandwich.

If you need to reheat the fish later on, do it in the oven to keep the fish crispy.

More Recipes!

Enjoyed this delicious sandwich recipe? Check out some of my other favorites you’re sure to enjoy!

  • The Best Fish Tacos – my go-to recipe for many years! You’ll love these crispy fish tacos with guacamole, mango salsa, and cheese. One word – amazing!
  • Ultimate BLT Club Sandwich – make this classic restaurant staple at home with a smoky spread, tons of bacon, ham, tomatoes, and eggs. It’s always a hit!
  • Caramelized Onion Bacon Cheeseburger – this is how I like my cheeseburgers! With tons of smoky bacon, caramelized onions, melted cheese and a delicious spread.
  • Teriyaki Pulled Pork Sandwich – juicy and flavorful, pull-apart pork inside soft brioche buns, topped with red cabbage slaw. So delicious!

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a close up of a crispy fish sandwich on a plate, with cabbage slaw and lime
5 from 1 vote

Crispy Fried Fish Sandwich with Mahi Mahi (video)

25 mins prep + 8 mins cook
4 sandwiches
The best, extra crispy fried fish sandwich with mahi mahi, garlicky aioli spread, cabbage slaw, and avocado, served on buttery brioche buns!

Ingredients 

For Cabbage Slaw:

  • 1 1/2 cups shredded green cabbage
  • 1 1/2 cups shredded red cabbage
  • 2 tbsp fresh chopped cilantro
  • 1/2 tsp sea salt
  • juice from 1 lime
  • 1 1/2 tbsp avocado or olive oil

For Garlic Aioli:

  • 1/3 cup mayonnaise
  • 1/2 tsp EACH: smoked paprika, chipotle chili, garlic powder, onion powder
  • 2 cloves garlic, pressed

Fish & Seasonings:

  • 4 fillet 5-oz mahi mahi, or flounder, salmon, wild cod
  • salt and ground black pepper
  • 1 to 1 1/2 tsp EACH: garlic powder, onion powder, smoked paprika, chipotle chili

For Frying:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 3 to 4 cups canola oil, for deep frying

For Serving:

  • 4 brioche bread buns
  • 1 lime, sliced into wedges
  • 1 large avocado, sliced

Instructions

Making the Cabbage Slaw:

  • Start with the cabbage slaw. Using a large, sharp knife, thinly slice 1 ½ cups of each red and green cabbage. You can also use a mandoline slicer for this step. Drop the cabbage into a large mixing bowl.
  • Next, add the fresh cilantro and squeeze the lime juice over the top. Season the salad lightly with salt, add a drizzle of avocado or olive oil, and toss everything together!
  • Keep the salad on the side until you’re ready to assemble the sandwiches.

Making Aioli Spread:

  • Make the spread next. Measure out the mayonnaise into a small bowl. Use a garlic press for the fresh garlic and add it to the bowl.
  • Add the garlic powder, onion powder, smoked paprika and chipotle chili. Use a spoon to stir everything together.

Preheat the Oil:

  • Pour 3 to 4 cups of canola oil into a deep sauté pan or pot. Begin heating the oil over medium-high heat, until it reaches 325F. The oil needs to be extra hot to cook the fish quickly without making it greasy and heavy.

Seasoning the Fish:

  • If you purchase frozen fish, make sure to thaw it completely before using in the recipe! Place it in the refrigerator overnight to thaw safely.
  • Arrange the fish in a flat tray, grab a few paper towels, and pat the fish dry. This will help the spices stick better.
  • Sprinkle the fish generously on both sides with salt and black pepper, smoked paprika, chipotle chili, garlic and onion powders.

Frying the Fish:

  • Arrange the fry station in this order: flour, eggs, then panko breadcrumbs. I recommend using shallow trays to keep everything in its place. Drop the flour into one tray; break the eggs into a second tray and beat with a fork until smooth; and drop the crumbs into a third tray.
  • Once the oil has reached temperature, use rubber tipped tongs to dredge the fish first in flour all over, then dip into the eggs, then into the breadcrumbs.
  • Carefully slide the fish into the hot oil slowly. I like to fry two pieces at a time.
  • Keep the oil around 325F, fry for 5 to 8 minutes, until the fish reaches an internal temperature of 145F. Adjust the time depending on the thickness of each fish fillet. Some pieces will take more or less time.
  • Remove the fried fish onto a wire rack arrangedover paper towels to cool. This will keep the fish crispy.

Assembling the Sandwiches:

  • Before assembling the fish sandwich, you’ll want to toast the brioche buns. I assemble mine face up on a large baking sheet and toast them under the broiler. Watch the bread carefully – it burns quickly!
  • Spread a generous amount of the garlic aioli onto each half of toasted brioche bread. Add the sliced avocado onto the bottom half, then season with salt and pepper.
  • Top the avocado with a piece of crispy mahi mahi, then squeeze some fresh lime juice over the top.
  • Add a generous amount of cabbage slaw over the fish, top with the second bun half and enjoy!

Nutrition

Serving: 1sandwich | Calories: 989kcal | Carbohydrates: 67g | Protein: 41g | Fat: 63g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1292mg | Potassium: 1093mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 39mg | Calcium: 112mg | Iron: 5mg