Crispy Fish Sandwich with Cucumber Wasabi Slaw

Menu PartSandwich/Wrap
Cuisine TypeAmerican
Fish sandwich

Chef Jonathan Davis

VP Culinary, La Brea Bakery

Los Angeles

Brioche buns can instantly elevate an ordinary sandwich. La Brea Bakery’s chef Jonathan Davis starts with the bun, adding a quick slaw mixed with wasabi dressing to give the fish patty an Asian accent. Black sesame seeds and avocado add contrasting textures.


1 brioche bun


1 (4-oz.) crispy fish patty

½ cup shredded cabbage-carrot-cucumber slaw

1 tsp. black sesame seeds

4 tsp. cucumber-wasabi dressing, divided

3 slices avocado



  1. Brush inside of brioche bun with butter and toast on a flattop or grill until edges are golden. Remove.
  2. Fry or bake fish patty until golden brown.
  3. While fish is cooking, make slaw by combining shredded cabbage mixture, sesame seeds and 1 tablespoon of dressing; toss to combine.
  4. Spread remaining teaspoon of dressing on bottom bun and layer on avocado. Top with fish and slaw. Place top bun on to complete the sandwich.

Photo courtesy of La Brea Bakery

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