Fish Sandwiches With Coleslaw
"Recipe source: Bon Appetit (January 2004)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (279.7 g)
- Calories 476.2
- Total Fat - 24.4 g
- Saturated Fat - 6.3 g
- Cholesterol - 82 mg
- Sodium - 381.6 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 1.5 g
- Sugars - 10.3 g
- Protein - 37.8 g
- Calcium - 114.9 mg
- Iron - 3.2 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a bowl mix coleslaw ingredients together (cabbage - vinegar). (*to make the mayo combine 1/4 cup mayo mixed with 1 1/2 teaspoons wasabi paste). Let stand for 15 minutes.
Step 2
Sprinkle fish fillets on both sides with salt and pepper. Place panko in pie dish and dredge the fish, turning to coat.
Step 3
In a skillet over medium high heat heat the oil and then add the fish and cook until golden brown (3-5 minutes per side).
Step 4
Meanwhile toast the sandwich buns.
Step 5
To serve: place 1 bun bottom on each of 4 plates, top with fish and squeeze lemon over fish and spoon slaw over; cover with top buns.
Tips
- Food processor to shred cabbage, if desired.
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