1. In a small bowl, combine apple cider vinegar, olive oil, honey, spicy brown mustard, celery salt, dry mustard, red pepper flakes, salt and pepper. Mix until combined and set aside.


2. In a larger mixing bowl, add green cabbage, purple cabbage, carrots, red onion, jalapeno, green onion, and cilantro. Add mixture from step 1 and toss until evenly distributed.


3. Cook Gorton’s® Beer Battered Fish Fillets according to package directions until reaching an internal temperature of 165˚F or higher.


4. For the garlic aioli, in a separate bowl, add mayonnaise, hot sauce, garlic, lemon juice, salt, pepper, and mix until combined.


5. Spread a thin layer of the garlic aioli on a toasted brioche bun and two Gorton’s® Beer Battered Fish Fillets. Layer spicy slaw on top and add dill pickles if desired. Top with remaining brioche bun. Serve and enjoy!

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Gorton’s® Beer Battered Fillets

Brioche Buns

Dill Pickles


For the Spicy Slaw:

⅓ cup apple cider vinegar

⅓ cup olive oil

2 tbsp honey

1 tbsp spicy brown mustard

1 tsp celery salt

1 tsp dry mustard

1 tsp red pepper flakes



½ of a green cabbage, chopped

½ of a purple cabbage, chopped

2 carrots chopped

½ of a red onion, sliced thinly

1 jalapeno, diced

¼ cup green onion, chopped

¼ cup cilantro, chopped


For Garlic Aioli Spread:

1 cup mayonnaise

1 tbsp hot sauce

3 tbsp garlic

2 tbsp lemon juice



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Beer Battered Fillets

Flaky, wild-caught whole white fish fillets.

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