Crispy Fish Sandwiches with Creamy Slaw
and roasted honey mustard vegetables

Name: Crispy Fish Sandwiches with Creamy Slaw
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 3 Tbsp Mayonnaise; 1 tsp Vinegar, rice; 1 tsp Lemon juice; 1/2 tsp Honey; 10 oz Coleslaw mix (sub thinly sliced cabbage); 1 lb Fish, any flaky white variety (like tilapia, cod, or snapper); 1 Eggs; 1 tsp Water; 3/4 cup Panko breadcrumbs; 1 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp + 3 Tbsp Oil, cooking; 4 Sandwich rolls; 2 tsp Lemon juice; 1 lb Carrots, chopped; 1 lb Parsnips, chopped; 1 1/2 Tbsp Oil, cooking; 1 Tbsp Honey; 1 Tbsp Mustard, Dijon (use whole grain mustard if you have it)

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

Top crispy, panko-breaded fish with a creamy slaw for a classic fish sandwich. Honey mustard roasted vegetables add flavor and color on the side.
Smarts: When we last featured this meal in 2016, we used roasted vegetable sticks (as shown in the photos), but this time we're recommending cubing them for more even cooking.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Creamy Slaw:

Mayonnaise - 3 Tbsp
Vinegar, rice - 1 tsp
Lemon juice - 1 tsp
Honey - 1/2 tsp
Coleslaw mix - 10 oz (sub thinly sliced cabbage)

Crispy Fish Sandwiches:

Fish, any flaky white variety - 1 lb (like tilapia, cod, or snapper)
Eggs - 1
Water - 1 tsp
Panko breadcrumbs - 3/4 cup
Salt - 1 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp + 3 Tbsp
Sandwich rolls - 4
Lemon juice - 2 tsp

Roasted Honey Mustard Vegetables:

Carrots - 1 lb , chopped
Parsnips - 1 lb , chopped
Oil, cooking - 1 1/2 Tbsp
Honey - 1 Tbsp
Mustard, Dijon - 1 Tbsp (use whole grain mustard if you have it)

Prep

Carrots / Parsnips - Chop and combine. (Can be done up to 3 days ahead)
Make slaw - Whisk together mayonnaise, vinegar, lemon juice (portion for slaw), and honey (portion for slaw). Fold in coleslaw mix. Refrigerate for 30 minutes to let the flavors come together.
Fish - Rinse and pat dry. Slice into pieces that will fit nicely into a burger bun. Lightly salt and pepper.
Prep breading stations - 1) In one bowl or container with lid, lightly whisk eggs with water; 2) In a second bowl or container with lid, mix together panko, salt, pepper, and first part of cooking oil (for fish).

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Make

Heat oven to 400F / 204C.
Toss carrots and parsnips with oil (portion for vegetables), honey (portion for vegetables), and mustard. Spread out on a sheet pan. Roast until tender, 25 to 30 minutes, flipping halfway through cooking.
While vegetables roast, dip fish pieces into egg and then panko. (If you’re using containers with lids, you can just dump all the fish into each container, close lid, and shake to coat.) Continue until all fish pieces are breaded.
Heat a skillet over medium-high heat. Add second part of cooking oil (for fish) and then cook fish on each side for ~4 minutes, until breading is golden and fish is opaque when sliced.
Brush rolls with some butter or olive oil (not on grocery list) and toast in the oven. Season slaw with some salt and pepper.
Drizzle lemon juice (portion for fish) over fish, and top buns with fish and slaw. Enjoy with vegetables on the side! If you have extra slaw, serve it on the side.

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