Thursday, January 5, 2012

Corn Chip-Crusted Fish Sandwich with Creamy Cole Slaw


I left work one day recently, ran errands afterwards, came home hungry, but didn't resort to eating ice cream or Almond Joys for dinner. I ate real food - a hearty fish sandwich. And I didn't go slumming at any drive-thru windows to get it, either!

This dish took me less than 30 minutes to make, start to finish. It had crunchiness from both the crispy fish and the fresh cabbage; creaminess and a hint of tartness from the sauce; and a bit of sweetness, too, from the cabbage and the bun. And because I used vegetables and a whole wheat bun, I could even delude myself that I was combatting the calories from the frying oil!

My fish sandwich was a simple meal, but a really delicious one ....


Corn Chip-Crusted Fish Sandwich with Creamy Cole Slaw

Cole Slaw:
1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon lemon pepper
3 cups shredded cole slaw mix

Fish:
1/4 cup Egg Beaters
1/2 teaspoon cayenne pepper sauce
1/3 cup ground corn chips
1/4 teaspoon Old Bay seasoning
2 4-ounce tilapia filets
4 tablespoons oil, for frying

To Finish:
2 whole wheat sub buns

Make the slaw: In a large mixing bowl, stir together mayonnaise, lemon juice, salt and lemon pepper; stir in cabbage and set aside.

Prepare the fish: Combine the Egg Beaters and pepper sauce in a shallow bowl. Combine the ground corn chips and seasoning in a shallow bowl. Take each tilapia filet and dip both sides into the egg mixture; then dip the fish into the corn chip mixture, coating both sides well.

Heat the oil in a large skillet over medium-high heat. Carefully place the filets into the hot oil, and fry for 3 minutes per side until crisp and golden. Pat dry on paper towels.

Finish the sandwiches: Cut the sub buns all the way through, lengthwise, if necessary. Place the bottom of each bun onto the countertop and divide the slaw among the buns. Top with the fish filets, then cover with the tops of the buns. Cut in half, horizontally. Serve immediately.

Serves 2-4; the sandwiches are very generous, and a half-sandwich would be plenty if served with side dishes.

4 comments:

Jenn said...

Next time you just throw this together, give me a call - I'll join you!!! I adore fish sandwiches and this one is perfect! Simple and delicious.

Cranberry Morning said...

Boy would I love to eat that for dinner (or lunch) today! I checked the freezer last night to see what I could make today and it looks like tuna for us. Have a great day Mary. :-)

Robin said...

Are you putting all of these together into any sort of cookbook?

Candace said...

Oh, Mary! I adore fish sandwiches so much. Yours looks wonderful. I love that you've coated the fish with corn chips and topped the sandwich with slaw. What a great idea!

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