Crispy Fish Sandwiches with Creamy Slaw
and roasted honey mustard vegetable sticks
Pan searing fish in an almond meal crust gives it a golden exterior and tender interior for a classic fish sandwich. Honey mustard roasted vegetable sticks are a healthy, flavorful alternative to a side of fries.
- Cilantro leaves - 2 Tbsp, leaves torn
- Sour cream - 2 Tbsp
- Vinegar, rice - 1 tsp
- Lemon juice - 1 tsp
- Honey - 1/2 tsp
- Coleslaw mix (sub cabbage, thinly sliced) - 7 oz
- Tilapia (sub cod or other white fish) - 1 lb
- Eggs - 1
- Almond meal - 3/4 cup
- Salt - 1 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp + 3 Tbsp
- Sandwich rolls, gluten-free - 4
- Lemons - 1/2, juice of
- Carrots - 3/4 lb, matchsticks
- Parsnips (sub carrots) - 3/4 lb, matchsticks
- Oil, cooking - 1 Tbsp
- Honey - 2 tsp
- Mustard, Dijon (use whole grain mustard if you have it) - 2 tsp
- Carrots / Parsnips - Slice into matchsticks (the thinner they are sliced, the faster they will cook). (Can be done up to 3 days ahead)
- Cilantro - Tear or roughly chop leaves.
- Make slaw - Whisk together sour cream, vinegar, lemon juice and honey. Toss with cilantro and coleslaw mix. Refrigerate for 30 minutes to let the flavors come together.
- Fish - Rinse and pat dry. Slice into pieces that would fit nicely into a burger bun. Lightly salt and pepper.
- Prep breading stations - 1) In one bowl or container with lid, lightly whisk egg with a splash of water; 2) In a second bowl or container with lid, mix together almond meal, salt, pepper and first part of cooking oil for the fish.
- Heat oven to 500F / 260C.
- Combine oil (the portion for the vegetables), honey and mustard. Toss with carrots and parsnips and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes, remove the foil and continue roasting until golden and tender, 10 to 12 minutes more.
- While vegetables roast, dip fish pieces into egg and then almond meal. (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 and then cook fish on each side for ~4 minutes, until breading is golden and fish is opaque when sliced.
- Brush buns with butter or olive oil (not on grocery list) and toast in the oven. Season slaw with some salt and pepper.
- Drizzle some lemon juice on fish, and top buns with fish and slaw. Enjoy with vegetable sticks on the side!
This wasn't my favorite version of the fish sandwich. I have preferred previous versions with tartar sauce CS tartar sauce recipe is bomb. I honestly didn't realize this recipe was different until I went to make it. All the elements were good individually I just didn't think the slaw had the zing needed to brighten up the fish. Love love love the roasted veggie.0 Helpful
Very tasty. Mostly I followed the paleo recipe, but I did put one small portion of fish on a slider roll, which I actually didn't like as well as not on a roll. I used the cole slaw as a sort of tartar sauce. It was a bit too dry for that, but quite tasty anyway. I wasn't crazy about the carrots. I put the leftovers in with the remaining coleslaw. The fish part of the recipe (along with the coleslaw) is on the keepers list.0 Helpful
The fish needed more seasoning. I would replace the sour cream with salad dressing. Family loved the carrots the best.0 Helpful
Fantastic! Best fish sandwich ever. Slaw was mild and drier so it complimented the sandwich. Added sliced cheese to bump it up. Really loved the roasted veggies, too.0 Helpful
Big hit with kiddo0 Helpful
We loved this! We omitted the bun and used haddock. Normally we don't love fish, but this was great. We also loved the honey mustard roasted carrots & parsnips. We could have gone either way on the creamy slaw. It was good, but not necessary with the fish, maybe because we didn't put it on a bun.0 Helpful