Fried Tilapia Sandwiches

🥘 Ingredients

• brioche buns
  2 unit
• butter
  1 tbsp
• fry seasoning
  2 tsp
• hot sauce
  1 bottle
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• persian cucumber
  1 unit
• scallions
  2 unit
• shredded red cabbage
  2 oz
• sour cream
  2 tbsp
• sugar
  1 tsp
• tilapia fillets
  8 oz
• white wine vinegar
  1 tsp

🍳 Cookware

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

1. 

   1

   brioche buns persian cucumber scallions shredded red cabbage white wine vinegar panko breadcrumbs fry seasoning sour cream tilapia fillets hot sauce sugar olive oil butter

   brioche buns: 2 unit, persian cucumber: 1 unit, scallions: 2 unit, shredded red cabbage: 2 oz, white wine vinegar: 1 tsp, panko breadcrumbs: ½ cup, fry seasoning: 2 tsp, sour cream: 2 tbsp, tilapia fillets: 8 oz, hot sauce: 1 bottle, sugar: 1 tsp, olive oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   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, 1 tsp sugar, and a large drizzle of olive oil. Season with salt and pepper.
3. 

   3

   Halve brioche buns. Melt 1 TBSP butter 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 ⏱️ 2 minutes . Set aside.
4. 

   4

   While buns toast, in a shallow dish , combine panko breadcrumbs, ½ tsp salt, and 2 tsp fry seasoning (save the last teaspoon for step 5). Brush 2 TBSP sour cream onto tilapia fillets, coating all over. Season with salt and pepper. Dip each fillet in panko mixture, coating all over and pressing to adhere.
5. 

   5

   Heat a ¼-inch layer of olive oil in pan used for buns over medium-high heat. Add tilapia and cook until panko is golden and fish is cooked through ⏱️ 3 minutes per side.
6. 

   6

   In a small bowl , combine remaining sour cream, remaining fry seasoning, and half the hot sauce. Season with salt and pepper.
7. 7

   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.