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Cajun Fish Sandwiches With Crunchy Slaw

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How to Make 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.”


15 min prep time


15 min cook time


4servings


1 fish sandwich

Print Recipe >

Step-By-Step Instructions:

  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.
Comfort Food
Kid Friendly
Seafood
Lunch
Sandwiches
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Nutrition facts

4 Servings



  • Serving Size

    1 fish sandwich


  • Amount per serving



    Calories





    350

  • % Daily value*

  • Total Fat
    12g

    15%

    • Saturated Fat
      3g

      15%
    • Trans Fats
      0.1g

  • Cholesterol
    115mg

    38%

  • Sodium
    440mg

    19%

  • Total Carbohydrate
    34g

    12%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      6g

  • Protein
    27g

  • Potassium
    560mg
    12%

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

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