Fish sando with jalapeno slaw
This recipe was developed by Chefs Derek, Robert Wayne, Marie S and DavidChurak at Northern Michigan University during one of our product trainings.
Servings: 12
Serving Size: 1 sandwich
Ingredients
Jalapeno slaw
1/2 head green cabbage, shredded
3 medium carrots, shredded
1/2 medium red onion, thinly sliced
1/2 cup cilantro, chopped
Slaw dressing
3/4 vegan mayo
2 limes, juiced
1/4 teaspoon cayenne
2 tablespoons maple syrup
salt and pepper to taste
Remoulade
1 1/4 cups vegan mayo
1/4 cup dijon mustard
1 tablespoon paprika
2 teaspoons cajun seasoning
2 teaspoons horseradish
1 teaspoon pickle juice
1 teaspoon tabasco
2 cloves garlic, minced
For service
12 hamburger buns
24 OMNI fish filets
12 ounces NUMU cheese
Preparation
- Prep the slaw by first mixing the dressing ingredients together in a bowl until well combined.
- Then, toss the dressing with the jalapeno slaw vegetables until combined.
- Mix all the ingredients together for the remoulade until well combined. Season to taste.
- Fry the OMNI fish filets until golden brown.
- Assemble the sandwich by toasting the bun, then layering the cheese, then filet, then slaw, then the remoulade, then the top bun.