Fried Fish Sandwich with California Avocado Slaw

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Fried Fish Sandwich with California Avocado Slaw

Total Time: 23 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 740
Total Fat 33g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 155mg
Sodium 1170mg
Total Carbs 81g
Dietary Fiber 10g
Total Sugars 6g
Protein 33g
Potassium 1403mg

Vitamin A 73 mcg; Vitamin C 57 mg; Calcium 128 mg; Iron 6 mg; Vitamin D 0 mcg; Folate 239 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 10%; Iron 35 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A perfect summer meal is both indulgent and refreshing at the same time, like enjoying ice cream, french fries, and a crisp salad all at once. This fried fish sandwich is just that! Fried fish needs tartar sauce or something bright and tangy to balance out the fried aspect and this recipe uses ripe, Fresh California Avocados as the base of a delicious avocado tartar sauce of sorts vs. mayo.The California Avocados provide all the richness and creaminess it needs! Some lemon juice, pickle juice, a jalapeño, and tender herbs were also thrown into the mix for flavor. Everything gets piled on a buttery, toasted brioche bun with a pickle and more California Avocado for a perfect summer sandwich.

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Serves: 4

California Avocado Slaw 1 ripe, Fresh California Avocado, seeded and peeled 1 jalapeño 1 lemon, juiced 1/4 cup dill pickle juice 1/4 cup chopped fresh tarragon leaves 1/3 cup chopped parsley 2 Tbsp. finely chopped chives 4 cups shredded cabbage Fried Fish Sandwich with California Avocado Slaw 1 lb. ling cod, cut into 4 portions, skin and bones removed 1 tsp. salt, divided 1 Tbsp. neutral oil for frying 1 large egg yolk 1 cup ice water or light beer 3/4 cup all-purpose flour 2 Tbsp. cornstarch 4 brioche buns 4 dill pickle slices 1 ripe, Fresh Avocado, seeded, peeled and thinly sliced California Avocado Slaw (see make-ahead recipe above)

California Avocado Slaw 

  1. In a bowl of a food processor, combine avocado, jalapeño, lemon juice, pickle juice, tarragon, parsley, and chives to make an avocado tartar sauce. Blend until mostly smooth. Reserve some of the avocado tartar sauce to smear on the buns when assembling the sandwiches. 
  2. In a large bowl, mix to combine the cabbage with remaining avocado tartar sauce. Cover with plastic wrap and chill in the fridge until ready to use, up to 2 days.

Fried Fish Sandwich with California Avocado Slaw 

  1. Line a small baking sheet or plate with paper towels. Pat the fish completely dry and season with half of the salt.
  2. In a heavy bottom pot, heat about 3-inches of oil to 370 F.
  3. While the oil is heating up, mix the tempura batter: In a medium bowl, whisk to combine egg yolk with ice water or light beer. Add flour and cornstarch and mix until a few lumps remain in the batter.
  4. Once the oil is hot, pat any remaining moisture off the fish and dip into the batter. Shake off any excess batter and carefully lower the fish into the oil. Fry the fish in batches of 2 to avoid lowering the oil temperature. Fry until the batter is crispy and the fish fully cooked through, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet and season immediately with remaining salt.
  5. To assemble the sandwiches, toast the buns and smear a thin layer of reserved avocado tartar sauce. Add the fish, slaw, pickle slice, and sliced avocado. Top with the bun and serve immediately.

Variations: Feel free to forgo the bun, everything also tastes amazing as a taco or rice bowl form too!   

Serving Suggestion: Feel free to prep ingredients ahead of time but leave frying the fish until ready to serve.  

Beverage Pairing: Pair with sparkling lemonade to cut the fattiness of the sandwich. 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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