Butter-almond-crusted Fishwiches Recipe

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Butter-Almond-Crusted Fishwiches

Angela Pietrantonio


I so love fish, and I love it as a sandwich! This tasty dish is sure to please the fish flavor buds!

Recipe Source~ rachaelraymag.com

pinch tips: How to Perfectly Cook Fish in a Pan





10 Min


15 Min


2 Tbsp
dijon mustard
2 Tbsp
pickle relish
1 Tbsp
1/4 c
plus 1 tablespooon vegetable oil
head small cabbage or 1/2 pound shredded slaw mix
salt and pepper
1/2 c
sliced almonds, toasted
1 c
2 Tbsp
chopped fresh thyme or 1 1/2 teaspoons dried thyme
flour, for coating
eggs, beaten
fillets tilapia
3 Tbsp
juice of 1 lemon
8 slice
good-quality white bread or split rolls of choice, toasted
salt-and-vinegar or black-pepper potato chips

Directions Step-By-Step

In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.
Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.
In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice. Stack 2 pieces of fish and a big pile of the slaw on the toast. Halve the sammies and serve with the potato chips.

16 points per serving (not including bread or chips)

About this Recipe

Course/Dish: Fish
Other Tag: Healthy