Round out this down-home sandwich with garlic oven fries.

Melanie Barnard
Recipe by Cooking Light November 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine cornmeal, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well with a fork. Dredge fish in cornmeal mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a plate.

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  • Add coleslaw to pan; cook 2 1/2 minutes or until slightly wilted. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, juice, and mayonnaise; toss to coat. Place 1 fish piece on each of 4 bottom halves of rolls; top each sandwich with about 1/3 cup slaw mixture. Place top halves of rolls on sandwiches. Serve immediately.

Nutrition Facts

356 calories; calories from fat 29%; fat 11.4g; saturated fat 2g; mono fat 4.1g; poly fat 3.5g; protein 24.3g; carbohydrates 40g; fiber 3.6g; cholesterol 54mg; iron 3.1mg; sodium 655mg; calcium 78mg.
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