Cajun Fish Sandwiches With Crunchy Slaw

Cookbook author and meal planning expert Aviva Goldfarb loves quick, easy meals. "These sandwiches, suggested by longtime Six O’Clock Scramble member Molly Thompson, are fun to make and even more fun to eat," she says. "If you are really short on time buy pre-made coleslaw. These go great with lightly buttered corn."
-
- Prep time
- 15 min
-
- Cook time
- 15 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 fish sandwich
Ingredients
-
shredded cabbage or coleslaw mix
- 6 oz (about 3 cups)
- 6 oz (about 3 cups)
-
-
light mayonnaise
- 2 tbsp
- 2 tbsp
-
-
Apple Cider Vinegar
- 1 tbsp
- 1 tbsp
-
-
honey
- 1/2 tbsp
- 1/2 tbsp
-
-
salt
- 1/8 tsp
- 1/8 tsp
-
-
black pepper
- 1/8 tsp
- 1/8 tsp
-
-
all-purpose flour
- 3/4 cup
- 3/4 cup
-
-
Cajun or Old Bay seasoning
- 2 tsp
- 2 tsp
-
-
eggs
- 1
- 1
-
-
butter
- 2 tsp
- 2 tsp
-
-
Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
-
-
flounder, catfish, tilapia, or other thin white fish fillets (cut into 4 even pieces)
- 1 lbs
- 454 g
-
-
whole wheat hamburger buns
- 4
- 4
-
Directions
-
In a medium serving bowl, combine the slaw, mayonnaise, vinegar, honey, salt, and pepper. Set it aside. (If possible, make this up to 24 hours in advance and refrigerate it until you are ready to serve. Mix it well before serving.)
-
In a shallow dish or bowl, combine the flour and Cajun or Old Bay seasoning. In another shallow bowl, beat the egg.
-
In a large heavy skillet (a cast iron pan works great for this), heat the butter and oil over medium heat until it is bubbling.
-
Dip the fish pieces in the flour mixture to coat them. Dip them in the egg, letting the excess drip back into the bowl. Dip them back into the flour mixture to recoat. Cook the fish until it is nicely browned and crispy, about 2–3 minutes per side. Remove the fish to a plate.
-
Toast the buns. Serve the fish inside the buns and topped with the slaw.
-
FLAVOR BOOSTER Serve the sandwiches topped with barbecue sauce or your favorite sandwich spread. Finely grate 1/4 onion into the coleslaw.
Reviews
Write a Review-
Made with Alaska Keta Salmon Skin On Fillets. Shredded some cabbage with added granulated onion. It turned out very delicious. I’d definitely make this again 5/5