Cajun Fish Sandwiches With Crunchy Slaw

Cajun Fish Sandwiches With Crunchy Slaw
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Six O'Clock Scarmble Meal Planner. Recipe Credit: . Photo Credit: Renée Comet.
Summary

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
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 fish sandwich
  • Amount per serving Calories 350

  • Total Fat 12g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 115mg
  • Sodium 440mg
  • Total Carbohydrate 34g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 27g
  • Potassium 560mg
  • Phosphorus 390mg
Ingredients

Ingredients

  • shredded cabbage or coleslaw mix
    6 oz (about 3 cups)
  • light mayonnaise
    2 tbsp
  • apple cider vinegar
    1 tbsp
  • honey
    1/2 tbsp
  • salt
    1/8 tsp
  • black pepper
    1/8 tsp
  • all-purpose flour
    3/4 cup
  • Cajun or Old Bay seasoning
    2 tsp
  • eggs
    1
  • butter
    2 tsp
  • extra virgin olive oil
    1 tbsp
  • flounder, catfish, tilapia, or other thin white fish fillets (cut into 4 even pieces)
    1 lbs
  • whole wheat hamburger buns
    4
Directions

Directions

  1. 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.)

  2. In a shallow dish or bowl, combine the flour and Cajun or Old Bay seasoning. In another shallow bowl, beat the egg.

  3. 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.

  4. 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.

  5. Toast the buns. Serve the fish inside the buns and topped with the slaw.

  6. FLAVOR BOOSTER Serve the sandwiches topped with barbecue sauce or your favorite sandwich spread. Finely grate 1/4 onion into the coleslaw.

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