Cajun-Spiced Crispy Salmon Sandwiches

🥘 Ingredients

• Cajun Spice Blend (you'll use the rest in Step 4)
  2 tbsp
• black pepper
  1 tsp
• coleslaw mix
  8 oz
• cooking oil
  4.667 tbsp
• demi-baguette
  4 unit
• lime
  2 unit
• mayonnaise
  3/4 c
• potatoes
  24 oz
• salmon
  20 oz
• salt
  4 tsp
• sugar (use 1 tsp for 2 batches; 2 tsp for 4 servings)
  2 tsp
• tempura batter mix
  164 g
• water
  ⅔ cup

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and halve lime .

   potatoes: 24 oz, lime: 2 unit
2. 

   2

   Toss potatoes on a foil-lined baking sheet with a large drizzle of cooking oil , half the Cajun Spice Blend , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 25 minutes .

   cooking oil: 4 tbsp, Cajun Spice Blend: 2 tbsp (you'll use the rest in Step 4), salt: 4 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl , combine coleslaw mix , sugar , juice from half the lime, salt, and pepper. In a small bowl , combine mayonnaise and as much lime zest as you like. Refrigerate slaw and lime mayo until ready to use.

   coleslaw mix: 8 oz, sugar: 2 tsp (use 1 tsp for 2 batches; 2 tsp for 4 servings), mayonnaise: 3/4 c
4. 

   4

   In a large bowl , whisk together tempura batter mix , remaining Cajun Spice Blend, water , and 1 tsp %salt until smooth. If too thick, stir in more cold water 1 TBSP at a time to reach a pancake-batter-like consistency. Pat salmon dry with paper towels. Season all over with salt and pepper. Add salmon to the batter and gently turn until evenly coated.

   tempura batter mix: 164 g, water: ⅔ cup, salmon: 20 oz
5. 

   5

   In a large pan , heat a ¼-inch layer of cooking oil over medium-high heat. Once the oil shimmers, add fish in a single layer, shaking off just excess batter. Cook until golden brown and cooked through, ⏱️ 3 minutes per side. Cook in batches if needed. Transfer using tongs or a slotted spoon to a paper-towel-lined plate; season with salt and pepper immediately.

   cooking oil: 2 tsp
6. 

   6

   While fish cooks, halve demi-baguette lengthwise and toast until golden.

   demi-baguette: 4 unit
7. 

   7

   Spread cut side of each baguette shall with as much lime mayo as you like; fill with fish and slaw. Divide and serve with potato wedges and remaining lime mayo on the side.