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Spicy Sriracha Crusted Fish Sandwich

  • Author: Marty Boyd
  • Yield: 4 1x


  • 4 cod filets, boneless and skinless
  • salt and pepper
  • 4 tablespoons Miracle Whip
  • 2 teaspoons sriracha
  • 1 cup panko bread crumbs
  • 1 tablespoon coconut oil
  • 4 ciabatta buns, toasted
  • 1 small english cucumber, cut into ribbons
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • Pinch of black sesame seeds if desired


  1. Mix cucumber, sugar , salt, and vinegar in a medium bowl. Add sesame seeds if using. Toss to coat and toss occasionally until ready to serve. Set aside.
  2. Preheat oven to 375°F. Spray baking sheet non-stick cooking spray
  3. Place panko crumbs on a paper plate.(easier clean up)
  4. Pat cod filets dry and set aside.
  5. In a small bowl, mix the mayonnaise and sriracha together until well blended.
  6. In an oven proof skillet over medium heat melt coconut oil.
  7. Spread sriracha sauce over both sides of each piece of cod. Place each filet into the panko crumbs pressing lightly to coat.
  8. Place each piece of fish into skillet and fry for 2-3 minutes, or until golden brown and crunchy. Turn each piece carefully. Place skillet in preheated oven and bake for 10-20 minutes, depending on the thickness of the filet, until opaque all the way through and easily flaked with a fork.
  9. To serve, place one cod filet on each of the bottom of toasted ciabatta buns. Top with cucumber mixture, and place bun top over cucumbers to form a sandwich.