The juicy and deliciousness of these sausage balls is due to a secret ingredient not found in other recipes. At your holiday party, they won’t be around for long.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- cooking spray
- 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
- ¼ cup all-purpose flour
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 egg
- 1 tablespoon water
- ½ cup panko bread crumbs
- ¼ cup cornmeal
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon ground dried chipotle pepper
- 3 cups shredded cabbage with carrot (coleslaw mix)
- ¼ cup chopped fresh cilantro
- 4 hoagie rolls, split lengthwise and toasted
- 2 tablespoons crumbled queso fresco
- 4 lime wedges
Instructions
- Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
- Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
- Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
- Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
- Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
- Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.
- Any 4- to 6-ounce white fish fillets (cod, flounder, or tilapia) can be used for these sandwiches.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 899 kcal |
| Carbohydrate | 106 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 7 g |
| Protein | 45 g |
| Saturated Fat | 8 g |
| Sodium | 1312 mg |
| Sugars | 7 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
For an air fried dish, this recipe has excellent breading. I’d definitely add in a ton of cajun seasoning, but the flavors really work well together!
This is the best recipe ever!
Delicious recipe, will be making again soon!
very bland, coating on fish did not hold up well when cooked.
I was not very impressed with this recipe. The chipotle slaw was good, but the fish was very bland, no spice at all. Will not be making again.
The fish I chose wasn’t of the quality I was hoping but I will for sure use this recipe again. It was perfect. I may add extra spice paprika and chili powder to give it a little more flavor.
Easy and tasty! During Lent it’s hard to find new recipes and this one is great!
This was my first recipe to make in my new air fryer and it did not disappoint. I love that there was no grease to clean up off my stove top. The cod turned out wonderful and loved the slaw. We did have to add a bit more hot sauce but that’s because my husband and I like spicy food. I will definitely make this again.
I loved this dish especially the slaw! Very easy to whip up and it makes a lot of slaw. I plan on using my leftover slaw for some pulled pork sliders. I added some extra Cajun seasoning to the fish breading, but other than than I followed the recipe pretty close.
These turned out great as written and the chipotle and cilantro in the slaw was a nice change. Bonus is that the leftover piece of fish I had stayed crispy in the fridge overnight which is something you will not get with a deep fry.