guacamole fried fish sandwich (air fryer or oven)

You can make this fish in the air fryer or the oven (recipe link in post) or even fried in a skillet if you choose, but I’d go with the air fryer if it’s an option at your house. Less mess, less oil and more corner bar fish sandwich vibe. The most important thing to remember about frying fish fillets is to season each layer of coating (flour, egg, panko) as well as the fish itself. That way you get great flavor that you can only add to with a fun topping like guacamole! Make your guacamole first and set aside. Grill buns, shred cabbage, and slice onions, having them ready to go before frying the fish so you can enjoy a hot sandwich.

Makes 2 sandwiches

Ingredients

½ cup all-purpose, unbleached flour seasoned with ¼ teaspoon each kosher salt and pepper plus 1/8 teaspoon ground cayenne
1 egg beaten with 1 teaspoon water and seasoned with ¼ teaspoon each kosher salt and fresh ground pepper
½ cup panko bread crumbs seasoned with ¼ teaspoon each kosher salt, fresh ground pepper, and paprika
2 (4-6 ounce) cod fillets, rinsed, patted dry and lightly sprinkled with kosher salt, fresh ground pepper, chili powder, and paprika (pat spices into the fish)
2 teaspoons olive oil-optional (I recommend it for crispier fish.)
2 fresh soft hamburger buns—buttered, grilled, and both halves spread with mayo
¼ cup shredded cabbage and two thin slices of red onion
1 cup guacamole. Use my recipe in notes or make your own/buy.
Lemon wedges and potato chips for serving

Instructions

PREHEAT AIR FRYER for 10 minutes at 400 F degrees. Spray basket with cooking spray.
GET COATINGS READY: Meanwhile add flour mixture, egg mixture, and panko mixture to three separate shallow bowls. Make sure each mixture is well-mixed.
DIP A FILLET on both sides into first the flour, then the egg, and then the panko shaking off after each coating and pressing panko into the fish at the end. Repeat with second fillet. Carefully place fillets into the fryer basket evenly in pan. Drizzle one side of fillets evenly with oil, if using.
RESET AIR FRYER FOR 10 MINUTES at 400 degrees F. Fry fish for 5 minutes. Gently turn fish over using a fish or thin spatula. Continue to fry another 5 minutes or until crispy and brown. If you’re unsure fish is done, cut into one to make sure it’s flakey and firm. (140 or so degrees F on an instant read thermometer; it’ll come up to 145 F as it rests.)
FIX BUNS/SERVE HOT: Meanwhile, divide cabbage and onion slices between the bottom halves of the buttered and grilled buns spread with mayo. Add a fish fillet to each and top with about ¼ cup guacamole and the other half of the bun. Serve hot with lemon wedges and potato chips.

Notes

EASY GUACAMOLE:

Stir together very well the flesh of one ripe avocado(chopped) with 2 tablespoons each chopped fresh cilantro and red onion, ¼ minced jalapeño (no seeds or membranes), 1 small diced tomato, a generous squeeze of fresh lime, and salt/pepper to taste. Taste and adjust seasonings. (You want this more on the smooth than the chunky side so it stays in the sandwich.)

COOK’S NOTE: Recipe doubles easily.