Fried Fish Biscuit Sandwiches
Recipe from Chef Will Coleman
The fish fry is sacred. It's the smell of cornmeal hitting hot oil, the paper plates, the folding chairs, the cousin who shows up just as the first batch comes out. For generations of Black families, it's been the centerpiece of celebration.
This version keeps the soul and updates the details. Catfish (or whatever flaky white fish you love) gets a curry-spiced cornmeal crust, tucked into a warm split biscuit, and crowned with a curry-peach sauce that lands somewhere between chutney and pure summer. It's crisp, sweet, a little unexpected, and built for sharing.
15 minutes
30 minutes
4
What You'll Need
Ingredients
For the Fish
4 white fish fillets (catfish, tilapia, cod, or haddock)
¼ cup yellow mustard
3 large eggs
½ cup all-purpose flour
1 cup cornmeal
1 tablespoon curry seasoning
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
Avocado oil spray
4 biscuits (4–6 inches), baked and split in half
For the Curry-Peach Sauce
1 tablespoon cooking oil
1½ teaspoons curry powder
2 cups canned peaches, with juices
¼ cup honey or brown sugar
1 teaspoon kosher salt
Directions
Make the Fish
Step 1
Preheat your oven or air fryer to 375°F.
Step 2
In a shallow bowl, whisk together the eggs and mustard until smooth. In a separate bowl, combine the flour, cornmeal, curry seasoning, smoked paprika, garlic powder, and onion powder.
Step 3
Dip each fish fillet into the egg mixture, allowing any excess to drip off. Transfer to the cornmeal mixture and coat evenly on all sides, shaking off any excess breading.
Step 4
Place the coated fish on a sheet pan or air fryer tray and generously spray both sides with avocado oil.
Step 5
Cook for 15–20 minutes, flipping halfway through, until the fish is golden brown, crisp, and cooked through.
Make the Curry-Peach Sauce
Step 1
While the fish cooks, heat the oil in a skillet over medium heat. Add the curry powder and cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened. This helps mellow the curry's bitterness and deepen its flavor.
Step 2
Stir in the peaches with their juices, honey, and salt. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the peaches soften and the sauce thickens slightly.
Step 3
Remove from the heat. For a smoother sauce, mash the peaches lightly with the back of a spoon.
Assemble
Step 1
Split the warm biscuits in half. Top each bottom half with a crispy fish fillet and a generous spoonful of curry-peach sauce. Finish with the biscuit top and serve immediately.
Optional toppings: chili crisp mayo, shredded cabbage slaw, pickles, or herby butter.
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Will Coleman
Will Coleman is a Brooklyn-based chef, cookbook author, and content creator known for his vibrant, culturally-driven recipes. Merging global and Southern American cuisines, his take on cooking is approachable and teaches people how to shop smarter, reduce waste, dine intentionally and celebrate life through food.
