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

Crispy Fried Fish Sandwich with Mahi Mahi (video)

25 minutes prep + 8 minutes 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 
US Customary - Metric

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