Recipe Detail

Crispy Fish Sandwich with Pineapple Slaw

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  1. 2 tablespoons - low-fat mayonnaise
  2. 2 tablespoons - nonfat plain yogurt
  3. 2 teaspoons - rice vinegar
  4. 1/8 teaspoons - crushed red pepper
  5. 1 cans - pineapple chunks or rings 8 oz., drained, coarsely chopped
  6. 2 cups - coleslaw mix
  7. 1/4 cups - cornmeal
  8. 1 1/4 pounds - haddock or cod skinned, cut into 4 portions
  9. 1/2 teaspoons - Cajun seasoning
  10. 1/4 teaspoons - salt
  11. 4 teaspoons - canola oil divided
  12. 8 slices - whole-wheat country bread toasted


Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.


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