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two halves of a fish sandwich with Cole slaw stacked on top of each other on a white plate

Crispy Fish Sandwich with Pepperjack Cheese slaw

Chef Andrew
This fish sandy is simply fantastic! Choose between pan-fried Flounder or air-fried Cod and top with homemade Pepperjack Cheese slaw served on a golden grilled Bulkie.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 2 people


  • 2 each 4 ounce Flounder fillets or Cod portions patted dry of any excess moisture
  • 2 each Bulkie rolls
  • to taste Kosher salt and fresh cracked black pepper
  • 1 Egg beaten with 2 tsp. of water
  • ¼ cup All purpose flour
  • 1 cup Panko breadcrumbs
  • 4 tbsp. Vegetable oil

Pepper Jack Cheese Slaw

  • 1 14-ounce bag Thin cut Cole Slaw cabbage mix
  • 8 ounce Pepperjack cheese grated
  • ½ cup Scallions sliced finely
  • ½ cup Banana peppers drained and diced
  • ½ cup Pimento peppers diced
  • ¾ cup Mayonnaise
  • 2 tbsp. White vinegar


  • Mix all slaw ingredients together in a large bowl and allow to chill until ready to use.
  • Pat flounder or cod portions dry with paper towel. Season with salt and pepper.
  • One portion at a time, dust with flour, dip and coat with beaten egg, and coat well with panko Crumbs.
  • Heat 4 tablespoons of vegetable oil in a large skillet over medium high heat.
  • Flounder fillets should sizzle when place in pan. Pan fry until golden brown on both sides, about 2-3 minutes per side.
  • Remove flounder from pan and wipe clean.
  • FOR AIR FRIED COD: Follow same breading procedure, and air fry for 375°F for 12-15 minutes.
  • Spread a thin layer of mayo (or butter, if you prefer) on the insides of a split Bulkie roll. Griddle over medium heat until golden brown.
  • To assemble – spread about a cup of Cole slaw on the bottom half of your roll and top with crispy fish fillet.
  • Cut sandwich in half and serve.


Keyword Fish Sandwich, Lunch