BBQ Fishwiches with Apple-Kale Slaw

Barbecue flavor kettle-cooked potato chips are the secret to these irresistible baked fish sandwiches. The apple and kale slaw is zingy and just slightly spicy from the addition of hot sauce. Serving the fish and slaw on soft rolls, like Portuguese rolls, or Texas-style toast, makes the sandwiches easy to eat.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Nonstick cooking spray

7 1/2 ounces barbecue flavor kettle-cooked potato chips (see Chef's Note)

All-purpose flour, for dredging

2 large eggs

Kosher salt and freshly ground black pepper

Four 5-ounce pieces skinless cod fillet, each about 3/4-inch thick (see Chef's Note)

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

4 to 6 dashes Louisiana-style hot sauce

1 small garlic clove, finely grated

4 ounces kale, stemmed and thinly sliced (about 4 cups)

1/2 Honeycrisp or Pink Lady apple, cored and julienned

1/2 small red onion, thinly sliced

Softened butter, for brushing

4 split Portuguese rolls or 8 sliced Texas-style toast

Mayonnaise and barbecue sauce, for serving

Directions

  1. Preheat the oven to 450 degrees F. Set a wire rack over a large rimmed baking sheet and lightly coat it with cooking spray.
  2. Pulse the potato chips in a food processor until coarsely ground; transfer to a shallow bowl or dish. Spread the flour in a second shallow bowl. Beat the eggs and a pinch of salt together in a third shallow bowl.
  3. Dredge one piece of cod in the flour and shake off the excess. Dip the cod in the egg, then dredge in the potato chips, pressing to help it adhere; transfer to the prepared rack. Repeat with the remaining cod. Bake the cod until browned and cooked through, 13 to 15 minutes.
  4. Meanwhile, whisk together the vinegar, oil, hot sauce and garlic in a large bowl; season with salt and pepper. Add the kale, apple and onion; toss well and season again with salt and pepper.
  5. Heat a large skillet over medium heat. Lightly butter the cut sides of the rolls or both sides of the toasts. Working in batches if necessary, add the rolls or toasts to the skillet and cook until golden, about 2 minutes. (If using Texas toast, cook on both sides until golden.)
  6. Transfer the crispy fish and slaw to the rolls or toasts and serve with mayonnaise and barbecue sauce.

Cook’s Note

You will need either 1 or 1 1/2 bags of chips; different brands are sold in 5-ounce and 7 1/2-ounce bags. When buying cod for these sandwiches, look for pieces of fillet from the tail-end of the fish that are about 3/4-inch thick, or carefully split thicker pieces.

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