Crispy Fish Sandwich with Honey-Lime Slaw
Ingredients
- 2 Tbsp mayonnaise, plus more for serving
- 1 tsp honey
- 3 Tbsp fresh lime juice
- Kosher salt
- ½ small red cabbage (about 1 lb), cored and shredded
- 1 small jalapeño, seeded and thinly sliced
- ½ cup cornmeal
- 1¼ lb tilapia fillets, cut into 3-inch pieces
- ¼ tsp cayenne pepper
- 2 Tbsp olive oil
- ½ cup cilantro, roughly chopped
- 4 small hero rolls, split and toasted
Instructions
- In a large bowl, whisk together mayonnaise, honey, 2 Tbsp lime juice, and pinch salt. Toss with cabbage and jalapeño. Set aside.
- Place cornmeal in a shallow dish. Brush fish with remaining Tbsp lime juice and season with cayenne and ½ tsp salt. Evenly coat in cornmeal, shaking off any excess.
- Heat 1 Tbsp oil in a large nonstick skillet on medium. In two batches, cook fish until golden brown and opaque throughout, 2 to 4 minutes per side. Repeat with remaining Tbsp oil and fish.
- Fold cilantro into slaw. If desired, spread mayonnaise on rolls and make sandwiches with fish and slaw.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
490
|
490
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 37 | 37 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 755 | 755 |
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