Crunchy Fish Fillet Sandwich Recipe

Make the slaw: Toss carrot, purple cabbage, vinegar, salt, and pepper in a bowl. Set aside.

Mix ½ cup cornmeal, Japanese breadcrumbs, salt, and pepper in a bowl. In another bowl, mix egg, buttermilk, smoked paprika, salt, and pepper. Add cream dory fillet to the buttermilk mixture and toss to coat. Completely cover fish fillets in breadcrumb mixture. Set aside.

Heat 2 inches vegetable oil in a large skillet over medium-high heat until temperature reads 350°F on a deep-fry thermometer. Fry fish fillets until golden brown, about 3 to 4 minutes; drain on paper towels.

Slice small baguettes or ciabatta rolls in half lengthwise, making sure not to slice through completely. Spread Japanese mayonnaise on the inside of the rolls then fill with prepared slaw and warm crusted fish.