Best 5 My Fish Sandwich With Zesty Pineapple Slaw Recipes

MY FISH SANDWICH WITH ZESTY PINEAPPLE SLAW

Steps:

• 1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
• 2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
• 3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
• 4. Dredge the fish in the cornmeal.
• 5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
• 6. Add half the fish and cook until golden brown, about 2 minutes per side.
• 7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
• 8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
• 9. Serve immediately with cold iced tea or your favorite drink.

ZESTY PINEAPPLE SLAW

Steps:

• 1. Mix first five ingredients in a small bowl with a whisk.
• 2. Place the slaw, cilantro, and pineapple in a large bowl and mix well (add onion if you wish).
• 3. Pour the dressing mixture over the slaw mix and mix well.

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

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.

FAVORITE FISH SANDWICHES

Steps:

• Bake fish as directed on pkg., topping each with 1 Singles for the last min. of the baking time.
• Spread cut sides of buns with dressing.
• Place lettuce leaf and tomato slice on bottom half of each bun; cover with fish patty and top of bun.

FRIED FISH SANDWICH WITH PEPPER SLAW

Steps:

• Make the slaw:
• Combine lemon and lime juice, hot sauce, olive oil, oregano, and salt in a large bowl. Add onion, jalapeño, and poblano chile and toss to combine. Let marinate at least 30 minutes and up to 1 hour while you prepare the rest of the dish.
• Make the tartar sauce:
• Combine cornichons, mayonnaise, parsley, capers, tomato powder (if using), vinegar, chili powder, and salt in a small bowl.
• Make the fish:
• Whisk flour, cornstarch, oregano, onion powder, tomato powder (if using), garlic powder, and 3 tsp. salt in a large bowl. Add club soda and quickly whisk to incorporate.
• Pour canola oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Dip fish into batter to coat, shake off excess, then fry until golden, crispy, and cooked through, about 4 minutes per side. Work in batches if necessary and adjust the heat as needed to keep oil at 350°F. Transfer to paper towels and season with salt.
• Assemble the sandwiches:
• Strain the slaw and discard liquid. Transfer slaw to a medium bowl.
• Spread 1 Tbsp. tartar sauce on both sides of each bun and place tomato slices on bottom halves. Divide fried fish and slaw among sandwiches and add top halves of buns.
• Do Ahead
• Slaw can be made, strained, and refrigerated up to 1 day ahead. Tartar sauce can be made and refrigerated up to 2 days ahead.