Crispy Fish Sandwich with Pineapple Slaw
Ingredients
- 2 tbsp low fat mayonnaise
- 2 tbsp nonfat plain yogurt
- 2 tsp rice vinegar
- ⅛ tsp crushed red pepper
- 1 8oz. can pineapple chunks or rings coarsely chopped
- 2 cups coleslaw mix
- ¼ cup cornmeal
- 1 ¼ pounds Cod cut into 4 portions
- ½ tsp Cajun seasoning
- ¼ tsp salt
- 4 tsp canola oil divided
- 8 slices bread toasted
Instructions
- Whisk mayo, yogurt, vinegar and crushed red pepper in a medium bowl. Add pineapple and coleslaw mix and stir to combine. Set aside.
- Sprinkle both sides of fish with Cajun seasoning and salt.
- Place cornmeal in a shallow dish.
- Dredge the fish in cornmeal.
- Heat 2 tsp 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 plate and repeat with remaining 2 tsp oil and fish, adjusting heat as needed to prevent burning.
- Top toasted bread with fish and pineapple slaw to make sandwiches. Serve immediately.