Cajun Fish Sandwiches with Crunchy Slaw
These crunchy Cajun fish sandwiches, suggested by longtime Scramble subscriber Molly Thompson of Bozeman, Montana, are fun to make and even more fun to eat. If you are really short on time buy premade coleslaw instead of using my recipe below.
Ingredients
- 12 oz. bagged coleslaw or broccoli slaw
- ¼ cup mayonnaise
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- ¼ tsp. salt
- 1/8 tsp. black pepper
- ¾ cup flour (use wheat/gluten-free, if needed)
- 1 Tbsp. Cajun or Old Bay seasoning
- 1 egg
- 4 ciabatta or sourdough rolls (use wheat/gluten-free, if needed)
- 2 tsp. butter or margarine
- 1 Tbsp. extra virgin olive oil
- 1 lb. flounder, catfish, tilapia or other thin white fish fillets cut into 4 even pieces
Instructions
- 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 seasoning mixture. In another shallow bowl, beat the egg. Warm the rolls in a 300 degree oven, if desired.
- 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, then the egg, letting the excess drip back into the bowl, then back into the flour mixture to recoat.
- Cook the fish until it is nicely browned and crispy, 2 – 3 minutes per side. (Meanwhile, slice the bell peppers, if you are serving them.) Remove the fish to a plate.
- Serve the fish inside of the rolls topped with the slaw.
Notes
Scramble Flavor Booster: Serve the sandwiches topped with barbecue sauce or your favorite sandwich spreads. Finely grate ¼ onion into the coleslaw.
Tip: Ciabatta is an Italian bread that tends to be short and wide, making it a great choice for sandwiches. Ciabatta that is a few days old can also be great for making homemade croutons.
Side Dish Suggestion: Core and thinly slice 1 – 2 red or orange bell peppers and serve them with light ranch dressing or dip of your choice.
Nutritional Information per serving (% based upon daily values): Calories 323, Total Fat 11g, 17%, Saturated Fat 2g, 11.5%, Cholesterol 98.5mg, 30.5%, Sodium 751mg, 31.5%, Total Carbohydrate 31g, 11% Dietary Fiber 3g, 12% Sugar 8.5g, Protein 24g
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