Description
A delicious and crisp fish burger complete with a tangy red cabbage slaw and a spicy Cajun-inspired sauce.
Ingredients
- FOR THE BURGERS:
- 4 Frozen (Store Bought) Breaded Fish Fillets
- 1 cup Apple Cider Vinegar
- 1 cup Red Cabbage, Julienned
- ½ cups Carrots, julienned
- 4 Fresh Buns
- ½ Lemon
- Chopped Parsley, For Garnish (optional)
- FOR THE CAJUN SAUCE
- 2 Tablespoons Mayonnaise
- 1 teaspoon Worcestershire Sauce
- ¼ teaspoons Cayenne Powder (adjust To Your Tolerance)
- ¼ teaspoons Curry Powder
- 1 teaspoon Cajun Seasoning
Preparation
Preheat the oven to 350 F.
Bake fish fillets according to package directions, typically 20-30 minutes, or until browned and crisp. Remove from oven when done.
For the slaw:
Heat the apple cider vinegar in a saucepan on medium-heat and add the cabbage. Cook cabbage in the vinegar on medium heat until it’s tender, approximately 15 minutes. When ready, strain and rinse the cabbage under cold water. Drain cabbage then put it into a bowl and add the carrots.
For the sauce
Mix all of the spicy Cajun sauce ingredients together. Do a taste test, and alter heat if you wish.
For the assembly
Put a fish fillet on each bun, squeeze some lemon juice on the fillet, and then top with the red cabbage slaw and spicy Cajun sauce. Garnish with chopped parsley and serve.
There is a local food truck called El Gastronomo Vagabundo. They are amazing people with incredible talent and one of their menu items is a fancy fish taco. I wanted to recreate, but not imitate that, so the inspiration for this fish sandwich came from there.
