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Recipe Detail Page
Zesty Fried Fish Sandwich with Pickles & Pickle Brine Slaw
Summer 2025
In this gourmet spin on a Filet-O-Fish sandwich, pickles are featured in three ways: thickly sliced, in a briny slaw, and in a handful of spicy dill pickle chips. Lake fish such as pickerel is lovely here—leave its thin skin on, and double-check that the prickly line of pin bones running down the middle of the filet has been fully removed— use tweezers to pluck any strays.
Serves 4
PICKLE BRINE SLAW
4 cups (1 L) thinly sliced cabbage
1 jalapeño, seeded, thinly sliced
1/2 cup (125 mL) thinly sliced red onion
1/4 cup (60 mL) pickle brine
Salt and freshly ground pepper to taste
SPICY DILL MAYO
1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) chopped dill
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) hot sauce
1/4 tsp (1 mL) sugar
FISH & SANDWICHES
1 lb (455 g) pickerel or other lake fish fillets, cut into pieces to fit bread
Salt and freshly ground pepper to taste
1/3 cup (80 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
2 cloves garlic, grated on rasp
1 1/2 cups (375 mL) plain dry bread crumbs Canola oil for frying
8 slices white bread, preferably pullman loaf or milk bread
4 pickle halves, thickly sliced
2 cups (500 mL) spicy dill pickle chips, preferably Miss Vickie’s
1. For the slaw, combine cabbage, jalapeño and red onion in a medium-size mixing bowl. Add pickle brine and toss to combine. Season lightly with salt and generously with pepper. Let stand for at least 20 minutes to soften vegetables.
2. For the mayo, whisk mayonnaise, dill, lemon zest, hot sauce and sugar in a small bowl until combined. Cover and refrigerate until ready to use.
3. For the fish, season fillets with salt. Whisk mayonnaise, mustard and garlic in a shallow bowl until combined. Add fish and use your hands to coat fully in mixture. Place bread crumbs in a shallow bowl and season with salt and pepper.
4. Heat about 1-inch (2.5-cm) oil in the bottom of a wide pot over medium heat until it reaches 350°F (177°C). Working in two batches, dredge fish in crumbs and fry, turning occasionally, until golden brown and just cooked through, about 4 minutes per batch. Lay on a paper towel–covered baking tray or plate to drain.
5. Lightly toast bread, if desired. To build sandwiches, spread insides of all slices with dill mayo and add a layer of slaw. Top with fried fish, thickly sliced pickles, a handful of potato chips and remaining bread slice. Serve immediately.
Serves 4
