Fried Tilapia Sandwiches

🥘 Ingredients

• brioche buns
  4 unit
• butter
  2 tbsp
• fry seasoning
  2 tbsp
• hot sauce
  4 tsp
• olive oil
  4 tsp
• panko breadcrumbs
  1 c
• pepper
• persian cucumber
  2 unit
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• sugar
  2 tsp
• tilapia
  22 oz
• vegetable oil
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• medium bowl
• large pan
• shallow dish
• small bowl

1. 

   1

   Wash and dry all produce. Thinly slice persian cucumber on a diagonal. Trim and thinly slice scallions . In a medium bowl , combine scallions, cucumber, shredded red cabbage , white wine vinegar , sugar (use 1 tsp), and a large drizzle of olive oil . Season with salt and pepper .

   persian cucumber: 2 unit, scallions: 4 unit, shredded red cabbage: 8 oz, white wine vinegar: 3.333 tbsp, sugar: 2 tsp, olive oil: 4 tsp, salt, pepper
2. 

   2

   Halve brioche buns . Melt butter (1 TBSP) in a large pan over medium-high heat (use a nonstick pan if you have one). Add buns cut sides down and toast until golden, ⏱️ 3 minutes . Set aside.

   brioche buns: 4 unit, butter: 2 tbsp
3. 

   3

   While buns toast, in a shallow dish , combine panko breadcrumbs , 1/2 tsp salt, and 2 tsp fry seasoning (save the last teaspoon for step 5). Brush 2 TBSP sour cream (1 packet) onto tilapia , coating all over. Season with salt and pepper. Dip each fillet in panko mixture, coating all over and pressing to adhere.

   panko breadcrumbs: 1 c, fry seasoning: 2 tbsp, sour cream: 3/4 c, tilapia: 22 oz
4. 

   4

   Heat a 1/4-inch layer of vegetable oil in pan used for buns over medium-high heat. Add tilapia and cook until panko is golden and fish is cooked through, ⏱️ 4 minutes per side.

   vegetable oil
5. 

   5

   In a small bowl , combine remaining sour cream, remaining Fry Seasoning, and half the hot sauce . Season with salt and pepper.

   hot sauce: 4 tsp
6. 

   6

   Cut tilapia into 3-inch pieces. Spread sauce onto cut sides of buns. Fill buns with tilapia and a bit of slaw. (TIP: If there's more fish than will fit, serve it on the side.) Drizzle with remaining hot sauce to taste. Divide between plates and serve with remaining slaw on the side.