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Tangy BBQ, Panko- Crusted, Fish Sandwich

A super fish sandwich with all the right elements - flaky fish, punchy slaw, and just the right amount of tang from the BBQ sauce

Chef’s Tip: You don’t have to make everything from scratch. It’s easy to doctor up store-bought slaw, and saves you from shredding a bunch of cabbage! To reduce the spice level of the jalapeños, remove the seeds.

Ingredients

  • 4 cod filets, about ½ pound each

  • 2 eggs, whisked with a pinch of salt

  • 3 cups breadcrumbs

  • Cooking oil

  • 1/2 head of green cabbage, thinly sliced

  • Salt

  • Haven’s Kitchen Tangy BBQ Sauce

  • 2 jalapeño peppers, sliced

  • A handful of fresh parsley stems removed, chopped

  • 4 Sesame buns, sliced in half, lightly toasted

Steps

Step 1

Season the cod with salt and pepper, then dredge in the egg, then the breadcrumbs, and set aside

Step 2

Heat a large skillet over medium-high heat. Add roughly a 1/4" oil, enough to coat the bottom of the skillet, and create some depth for frying

Step 3

When the oil is shimmering, add the fish and fry on each side until crispy and the fish is cooked through, about 5 minutes per side

Step 4

Toss the cabbage with a drizzle of oil and a hefty squeeze of Tangy BBQ sauce. Add in the jalapeños and parsley, with another pinch of salt

Step 5

Once the fish is cooked, make the sandwiches by laying the fish in between two scoops of slaw on the buns

$39.00
4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

Ingredients

Diced Tomatoes in Tomato Juice, Water, Beet Juice Concentrate (For Color), Date Paste, Plum Puree, Distilled Vinegar, Apple Cider Vinegar, Smoked Dried Tomatoes, Tamari Soy Sauce (Water, Soybeans, Salt, Sugar), Tamarind Extract, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Sea Salt, Smoked Paprika, Dried Garlic, Dried Onion, Cumin, Crushed Red Pepper, Mustard Flour.
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This recipe is also great with our Zippy Chili Harissa and Red Pepper Romesco.

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