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A fried fish sandwich recipe shaped like a black cat for Halloween.

Black Cat Halloween Fried Fish Sandwich Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    35 mins

  • Cooking

    15 mins

Holiday Fusion Bread Dairy Seafood Vegetable Lunch Dinner Less Than 60 mins

Give your fried fish sandwich recipe a Halloween black cat makeover for a fun take on a classic meal! Black buns and Sriracha Mayo complete the look.

 

It's all treats and no tricks with this Halloween-inspired fish sando, made with freshly fried fish and all the classic toppings. It's not just about looks though, as this fish sandwich packs flavor from Lee Kum Kee Panda Brand Oyster Sauce, which makes for a sweet, salty, and umami packed marinade to the fish. This sandwich would not be complete without Lee Kum Kee Sriracha Mayo, which adds a creamy heat to the fish sandwich that goes perfectly with the crispy fish filet and soft bun. From there, it's all about decoration and having fun with Halloween inspired party food!

What You Will Need

Ingredients

  • 2 4 oz. white fish filets (tilapia, cod, or haddock, for example)
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying
  • 2 charcoal (black) brioche buns
  • 2 slices American cheese
  • ½ cup shredded cabbage
  • 4 pickle slices
  • American cheese slices, cut into “cat feature” shapes (ears, whiskers, nose)
  • 2 thin daikon slices (for eyes)
  • Small pieces of nori (for pupils)
  • Curly fries, for serving

Marinade

  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce

Seasoning

  • ¼ cup Lee Kum Kee Sriracha Mayo

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce

How to make it

  1. Pat the fish fillets dry and season with garlic powder, salt, and pepper. Brush with Lee Kum Kee Panda Brand Oyster Sauce and marinate for 15 minutes.
  2. Dredge each fillet in flour, dip into the beaten egg, and coat thoroughly with panko breadcrumbs.
  3. Heat ½ inch of vegetable oil in a skillet over medium heat. Fry the fish for 3–4 minutes per side, or until golden and crispy. Transfer to a rack or paper towel-lined plate.
  4. Toast the charcoal buns. Spread the bottom buns with Lee Kum Kee Sriracha Mayo, then layer with shredded cabbage, the fried fish, one slice of American cheese, pickles, more Lee Kum Kee Sriracha Mayo, then cap with the bun top.

  5. Cut American cheese to form the cat ears, whiskers, and nose. Punch out small circles of daikon for eyes and press nori pieces into the centers for pupils. Press the daikon-nori eyes into the top buns along with the cheese features. Serve hot with curly fries.

     

    Get more inspiration for Halloween and other holidays with our holiday recipe ideas!

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