Potato-Crusted Fish Sandwiches

Any mild white fish may be substituted for the cod. If you don't have Greek seasoning, combine 2 teaspoons minced dried onion and 1 teaspoon each of dried mint and oregano.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 31%
  • Fat: 11.2g
  • Saturated fat: 1.7g
  • Protein: 35.7g
  • Carbohydrate: 28.2g
  • Fiber: 5.9g
  • Cholesterol: 77mg
  • Iron: 2.7mg
  • Sodium: 535mg
  • Calcium: 96mg


  • 3/4 teaspoon grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons light mayonnaise or reduced-fat coleslaw dressing
  • 2 1/2 cups shredded cabbage
  • 1/4 teaspoon black pepper, divided
  • 4 (6-ounce) cod fillets (about 1-inch thick)
  • 1/4 teaspoon salt
  • 3 tablespoons instant potato flakes
  • 1 tablespoon salt-free Greek seasoning (such as Cavender's)
  • 1 1/2 tablespoons olive oil
  • 4 (1.6-ounce) light wheat hamburger buns, toasted


  1. 1. Preheat oven to 425°.
  2. 2. Combine first 3 ingredients in a bowl. Stir in cabbage and 1/8 teaspoon pepper; cover and chill.
  3. 3. Sprinkle both sides of fish evenly with salt and remaining 1/8 teaspoon pepper. Combine potato flakes and Greek seasoning in a shallow dish. Dredge fish in potato flake mixture, pressing firmly to coat.
  4. 4. Heat oil in a large ovenproof skillet over medium-high heat. Add fish to pan; cook 2 minutes. Turn fish over; place pan in oven. Bake at 425° for 8 to 9 minutes or until fish flakes easily when tested with a fork.
  5. 5. Place about 1/4 cup cabbage mixture on bottom half of each bun; top each with fish and top half of bun. Serve immediately.
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