---
title: Cajun-Spiced Crispy Salmon Sandwiches
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/swap-tilapia-to-salmon-cajun-spiced-fried-tilapia-sandwiches-with-limey-coleslaw-and-potato-wedges-68ed353e9a6dfb54e9824f05"
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Eggs
  - Milk
  - Wheat
  - Soy
  - Fish
tags:
  - Easy Prep
rating: 4.5
rating_count: 5
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 1400
  protein: 40
  fat: 78
  saturated fat: 14
  carbohydrates: 110
  sugar: 12
  fiber: 6
  cholesterol: 125
  sodium: 2030
  potassium: 1300
  calcium: 60
  iron: 3
image: "https://images.recipes.furrysalamander.com/Sandwich%20Recipes/cajun-spiced-crispy-salmon-sandwiches.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut @potatoes{24%oz} into ½-inch-thick wedges. Zest and halve @lime{2%unit}.

Toss potatoes on a foil-lined #baking sheet{} with a large drizzle of @cooking oil{4%tbsp}, half the @Cajun Spice Blend{2%tbsp}(you'll use the rest in Step 4), @salt{4%tsp}, and @black pepper{1%tsp}. Roast on top rack until browned and tender, ~{25%minutes}.

Meanwhile, in a #medium bowl{}, combine @coleslaw mix{8%ounce}, @sugar{2%tsp}(use 1 tsp for 2 batches; 2 tsp for 4 servings), juice from half the lime, salt, and pepper. In a #small bowl{}, combine @mayonnaise{12%tbsp} and as much lime zest as you like. Refrigerate slaw and lime mayo until ready to use.

In a #large bowl{}, whisk together @tempura batter mix{164%g}, remaining Cajun Spice Blend, @water{⅔%cup}, and 1 tsp %salt until smooth. If too thick, stir in more cold water 1 TBSP at a time to reach a pancake-batter-like consistency. Pat @salmon{20%ounce} dry with paper towels. Season all over with salt and pepper. Add salmon to the batter and gently turn until evenly coated.

In a #large pan{}, heat a ¼-inch layer of @cooking oil{2%tsp} over medium-high heat. Once the oil shimmers, add fish in a single layer, shaking off just excess batter. Cook until golden brown and cooked through, ~{3%minutes} per side. Cook in batches if needed. Transfer using tongs or a slotted spoon to a paper-towel-lined plate; season with salt and pepper immediately.

While fish cooks, halve @demi-baguette{4%unit} lengthwise and toast until golden.

Spread cut side of each baguette shall with as much lime mayo as you like; fill with fish and slaw. Divide and serve with potato wedges and remaining lime mayo on the side.