Best Crispy Fish Sandwich With Pineapple Slaw Recipes

CRISPY COD SANDWICH

Crispy Cod Sandwich image

Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy.

Provided by Hilary Meyer

Time 30m

Number Of Ingredients 11

Ingredients

1 large egg white
2 ¼ cups cornflakes, crushed
1 pound cod, cut into 4 pieces
1 teaspoon garlic powder
½ teaspoon ground pepper
¼ teaspoon salt
Olive oil cooking spray
⅓ cup mayonnaise
2 tablespoons dill pickle relish
4 whole-wheat hamburger buns
Lettuce, carrots, cucumbers, radishes, cabbage, bell peppers and/or tomatoes for serving

Steps:

Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 29.7 g, Cholesterol 52.3 mg, Fat 16.3 g, Fiber 3.9 g, Protein 20.4 g, SaturatedFat 2.6 g, Sodium 724.4 mg, Sugar 5.1 g

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Healthy Crispy Fish Sandwich With Pineapple Slaw image

From Eating Well magazine. Crispy fish doesn't have to be deep-fried to be tasty. This is a healthier version with a yummy pineapple slaw. Note: don't used crushed pineapple, it is too small for the slaw. Also, take some help from the grocery store and buy a carrot and cabbage slaw mix. Easy peasy! Our family loved this and will be making it often.

Provided by LifeIsGood

Categories Caribbean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons rice vinegar
1/8-1/4 teaspoon crushed red pepper flakes
8 ounces canned pineapple chunks, drained and coarsely chopped
2 cups coleslaw mix
1/4 cup cornmeal
1 1/4 lbs haddock or 1 1/4 lbs cod, skinned and cut into 4 portions
1/2 teaspoon cajun seasoning
1/4 teaspoon salt
4 teaspoons canola oil, divided
8 slices thick whole wheat bread, toasted or 8 whole grain buns

Steps:

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.

Nutrition Facts : Calories 365.2, Fat 7.5, SaturatedFat 1, Cholesterol 93.7, Sodium 794.9, Carbohydrate 36.5, Fiber 5.7, Sugar 9.3, Protein 37.3

CRISPY FISH SANDWICHES WITH WASABI AND GINGER

Crispy Fish Sandwiches With Wasabi and Ginger image

Wasabi, ginger, and soy sauce give this otherwise typical fried fish sandwich a bright and spicy flavor.

Provided by Annacia

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
1 1/2 teaspoons wasabi paste, more to taste
kosher salt
fresh ground black pepper
2 large eggs
2 tablespoons soy sauce
1 cup panko breadcrumbs
4 (4 ounce) haddock fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick) or 4 (4 ounce) cod fish fillets (4 to 5 oz ea. boneless, skinless, preferably 1 to 1-1/2 inches thick)
1/2 cup vegetable oil, plus
1 tablespoon vegetable oil
1 teaspoon finely grated fresh ginger
3 cups thinly sliced iceberg lettuce or 1/4 head iceberg lettuce
4 hamburger buns, lightly toasted

Steps:

In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.