butter-almond-crusted fishwiches
(1 RATING)
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
No Image
prep time
10 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 2 tablespoons dijon mustard
- 2 tablespoons pickle relish
- 1 tablespoon honey
- 1/4 cup plus 1 tablespooon vegetable oil
- 1/2 - head small cabbage or 1/2 pound shredded slaw mix
- - salt and pepper
- 1/2 cup sliced almonds, toasted
- 1 cup breadcrumbs
- 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme
- - flour, for coating
- 2 - eggs, beaten
- 4 - fillets tilapia
- 3 tablespoons butter
- - juice of 1 lemon
- 8 slices good-quality white bread or split rolls of choice, toasted
- - salt-and-vinegar or black-pepper potato chips
How To Make butter-almond-crusted fishwiches
-
Step 1In 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.
-
Step 2Using 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.
-
Step 3In 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes