CRISPY CURRY FISH WITH PEANUT-MANGO SLAW

Crispy Curry Fish with Peanut-Mango Slaw image

This awesome curry fish gets its crispy from SHAKE 'N BAKE and gets some crunchy, too, from a side of coleslaw with peanuts, cucumbers and mangos.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

1 env. SHAKE 'N BAKE Chicken Coating Mix
1-1/2 tsp. curry powder, divided
4 cod fillets (1 lb.)
1/4 cup KRAFT Light Mayo
4 cups coleslaw blend (cabbage slaw mix)
1 mango, peeled, chopped
1 cup quartered cucumber slices
1/4 cup cocktail peanuts, chopped

Steps:

Heat oven to 400°F.
Mix coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 piece at a time, to shaker bag; shake until evenly coated. Place on foil-covered baking sheet sprayed with cooking spray.
Bake 20 min. or until fish flakes easily with fork. Meanwhile, mix mayo and remaining curry powder in large bowl. Add coleslaw blend, mangos, cucumbers and nuts; toss to coat.
Serve fish with coleslaw.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g