Fried Fish Sandwiches with Jicama Coleslaw made with Hidden Valley® Spicy Chipotle Pepper Sandwich Spread

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  • Prep 15 m
  • Cook 15 m
  • Total 30 m
Servings: 6



  • vegetable oil for frying
  • 1 cup all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon chipotle powder
  • 1½ teaspoons salt more if needed
  • ½ teaspoon cayenne pepper
  • 2 eggs
  • 2 tablespoons water
  • 1¼ pounds halibut or other whitefish fillets, cut into ¼-inch-thick pieces
  • 6 buttermilk hotdog buns sliced open
  • 2 tablespoons butter melted
  • ½ cup plus 1 tablespoon Hidden Valley® Spicy Chipotle Pepper Sandwich Spread & Dip
  • 2 cups Jicama Coleslaw (recipe follows)
  • fresh cilantro leaves for garnish
  • Sea salt and vinegar–flavored potato chips, or your favorite for serving, (optional)

Jicama Coleslaw

  • 1 small jicama peeled and julienned, (about 2 cups)
  • 1 chayote peeled and julienned, (about 1 cup)
  • 1 cup thinly sliced red onion
  • 1 cup thinly sliced orange bell pepper
  • 2 thinly sliced jalapeños with seeds
  • ¼ cup mayonnaise
  • ¼ cup buttermilk
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon cayenne pepper



  1. 1. Fill a large cast-iron or other heavy-bottomed pot with vegetable oil to a depth of 3 inches, and heat it to 350°F.
  2. 2. In a medium bowl, combine the flour, chili powder, chipotle powder, ½ teaspoon of the salt, and the cayenne and mix well. In a separate bowl, whisk the eggs with the water until well beaten.
  3. 3. Preheat the oven to 250°F.
  4. 4. Season the fish with the remaining 1 teaspoon salt. Dredge each piece of fish in the seasoned flour, coating it completely. Then dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour mixture, coating it completely. Working in batches, fry the fish in the hot oil until it is crisp, golden brown, and just cooked through, 2 to 3 minutes. Transfer the fish to paper towels to drain briefly, and season it lightly with salt.
  5. 5. Brush the hot dog buns with the melted butter, and warm them in the oven for 2 to 3 minutes.
  6. 6. Spread 1 tablespoons of Hidden Valley Spicy Chipotle Pepper Sandwich Spread on each hot dog bun. Divide the fish among the buns, and top each one with 1/3 cup of the coleslaw. Garnish with chopped cilantro. Serve the sandwiches with the potato chips, if desired.

Jicama Coleslaw

  1. 1. In a medium bowl, combine the jicama, chayote, red onion, bell pepper, mayonnaise, buttermilk, lime juice, Dijon mustard, salt, sugar, and cayenne.
  2. 2. Mix well and refrigerate for at least 1 hour and up to overnight.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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