Chorizo Shrimp Rolls.
Prep time.
15 minutes.
Cook time.
12 minutes.
Total time.
27 minutes.
Serves.
4.
This Tropical Fried Fish Sandwich with Coconut Cabbage Slaw is the perfect summertime recipe!
INGREDIENTSFor the Fish Burgers4 ACE Bakery® Brioche Gourmet Bun1 pound (454g) cod filets cut into 4 equal pieces½ cup (120ml) all-purpose flour2 large eggs1/2 cup (120 ml) of your favourite breadcrumbs or crackers, crushed1 tbsp. (15ml) garlic powder1 tsp. (5ml) chilli powder½ tsp. (2.5ml) freshly ground black pepper¼ cup (60ml) freshly chopped parsley leaves1 lemon, cut in wedges, for serving.Vegetable oil for pan-frying.
INSTRUCTIONSFor the Coconut MayoIn a medium stainless-steel bowl combine mayonnaise, coconut cream, and toasted desiccated coconut. Chill until ready to serve.For the Cabbage slawIn a medium bowl combine shredded coleslaw mix, the chopped coriander with half the finished coconut mayo. Season with salt and pepper and stir to combine. Set aside until ready to serve.For the Fish BurgerIn the bowl of a food processor, combine the breadcrumbs/crackers, garlic, chilli powder, parsley, salt, and pepper, to season. Pulse until smooth.Pour the crumbs into a wide, shallow bowl.In a second shallow bowl, lightly beat the eggs.In a third bowl place the flour.Place the 3 bowls side by side to prepare for coating your fish.Dip both sides of a cod filet first in the flour, patting off excess, then the egg mixture, shaking the fish lightly over the bowl to allow for any excess mixture to drip off, and then put the filet into the bowl of crumbs, pressing to coat one side. Flip the filet over and press to coat the other side evenly with the crumbs.Transfer the coated filet to a plate and repeat the process with the remaining 3 filets.In a skillet heat oil to medium-high heat and cook fillets, undisturbed, until the undersides are crisp and lightly golden. Flip the fillets and cook for 3 minutes more or until the fillets are completely cooked.To serveToast ACE® Brioche Gourmet Bun if desired.Lay sliced buns on a clean work surface and place one cooked cod filet on each of four bun bottom halves, pile each filet with slaw, drizzle with the remaining coconut mayo and top with whole coriander leaves then top with the remaining bun halves.Serve with lemon wedges if desired.
Skip slideshow
Slides shown:
