Real Recipes From Real Home Cooks ®

butter-almond-crusted fishwiches

(1 rating)
Recipe by
Angela Pietrantonio
Woonsocket, RI

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

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For butter-almond-crusted fishwiches

  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    pickle relish
  • 1 Tbsp
    honey
  • 1/4 c
    plus 1 tablespooon vegetable oil
  • 1/2
    head small cabbage or 1/2 pound shredded slaw mix
  • salt and pepper
  • 1/2 c
    sliced almonds, toasted
  • 1 c
    breadcrumbs
  • 2 Tbsp
    chopped fresh thyme or 1 1/2 teaspoons dried thyme
  • flour, for coating
  • 2
    eggs, beaten
  • 4
    fillets tilapia
  • 3 Tbsp
    butter
  • juice of 1 lemon
  • 8 slice
    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

  • 1
    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.
  • 2
    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.
  • 3
    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)

Categories & Tags for Butter-Almond-Crusted Fishwiches:

ADVERTISEMENT
ADVERTISEMENT