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Crispy Fried Fish Sandwich

Nothing says “summer” like fresh seafood! Whip up this easy and delicious crispy fish sandwich, and don’t forget to serve with a savory side of Bush’s® Beans!

Crispy Fried Fish Sandwich
Crispy Fried Fish Sandwich


for 6 sandwiches


  • 2 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • ½ teaspoon kosher salt
  • 1 tablespoon sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 2 cups finely shredded green cabbage (200 g)
  • 1 medium carrot, shredded


  • ½ cup mayonnaise (120 g)
  • ½ lemon, zested
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced

Crispy Fish

  • 4 cups canola oil (960 g)
  • 6 6-ounce mahi mahi fillets, skin removed
  • 2 teaspoons kosher salt, divided
  • 1 ½ teaspoons freshly ground black pepper, divided
  • 2 large eggs
  • 2 cups panko bread crumbs (120 g)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For Serving

  • 6 brioche buns, toasted
  • 2 avocados, pitted and thinly sliced
  • 28 oz Bush’s® Original Baked Beans (825 g), warmed on the stovetop

Nutrition Info

  • Calories 849
  • Fat 47g
  • Carbs 89g
  • Fiber 10g
  • Sugar 17g
  • Protein 18g

Estimated values based on one serving size.


  1. Make the slaw: Add the vinegar, mayonnaise, salt, sugar, garlic powder, and black pepper to a medium bowl and whisk to combine. Add the cabbage and carrot and toss to coat in the dressing. Cover and refrigerate until ready to use.
  2. Make the aioli: Add the mayonnaise, lemon zest, lemon juice, and garlic to a small bowl and whisk to combine. Cover and refrigerate until ready to use.
  3. Make the crispy fish: Add the canola oil to a Dutch oven or high-walled pan and heat over medium heat until the temperature reaches 325°F (160°C).
  4. Pat the mahi mahi fillets dry, then season on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
  5. Add the eggs to a shallow dish and beat to combine. In a separate shallow dish, combine the panko bread crumbs, remaining teaspoon of salt, remaining 1⁄2 teaspoon of black pepper, the onion powder, garlic powder, and paprika.
  6. Coat each mahi mahi fillet in the eggs, then in the panko mixture. Place on a tray or baking sheet.
  7. Working in batches of two fillets at a time, fry the fish in the hot oil for 5-8 minutes, until the breading is golden brown and the fish is opaque and flaky. Transfer to a paper towel-lined plate to drain.
  8. Assemble the sandwiches: Spread some of the aioli onto the toasted brioche buns, then place a few slices of avocado onto the bottom buns. Add a piece of fried fish to each bottom bun and top with slaw and the top buns.
  9. Serve the fish sandwiches with Bush’s® Original Baked Beans alongside.
  10. Enjoy!