Cajun-Spiced Crispy Salmon Sandwiches

🥘 Ingredients

• black pepper
  ¼ tsp
• cajun spice blend
  4 tbsp
• coleslaw mix
  1 unit
• cooking oil
  18 tbsp
• demi-baguette
  2 unit
• lime
  2 unit
• mayonnaise
  3 tbsp
• potatoes
  2 unit
• salmon
  2 fillets
• salt
  ¼ tsp, ½ tsp
• sugar
  1 tsp
• tempura batter mix
  ½ cup
• water
  ½ cup

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. baking sheet Toss potatoes with cooking oil , half the cajun spice blend , salt , and black pepper . Spread in a single layer and bake until tender and golden ⏱️ 20 minutes .

   potatoes: 2 unit, cooking oil: 2 tbsp, cajun spice blend: 2 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
2. 

   2

   While potatoes roast, wash and dry remaining produce. In a medium bowl , combine coleslaw mix , sugar , juice from half the lime , a pinch of salt, and pepper. Toss to coat and set aside.

   coleslaw mix: 1 unit, sugar: 1 tsp, lime: 2 unit
3. 

   3

   In a large bowl , whisk tempura batter mix with the remaining cajun spice blend , water , and salt until smooth. Add water 1 tbsp at a time if batter is too thick.

   tempura batter mix: ½ cup, cajun spice blend: 2 tbsp, water: ½ cup, salt: ½ tsp
4. 

   4

   Heat cooking oil in a large pan over medium-high heat. Dredge salmon in batter, shake off excess, and carefully slide into hot oil in a single layer. Fry until golden and crispy ⏱️ 3 minutes per side.

   cooking oil: 1 c, salmon: 2 fillets
5. 

   5

   While salmon cooks, halve demi-baguette lengthwise. Toast cut-sides in the oven alongside potatoes until golden ⏱️ 2 minutes .

   demi-baguette: 2 unit
6. 

   6

   In a small bowl , mix mayonnaise with zest and juice from remaining lime. Spread onto toasted baguette halves. Top with crispy salmon and slaw. Serve immediately.

   mayonnaise: 3 tbsp