My Fish Sandwich with Zesty Pineapple Slaw

Norma DeRemer


Had some friends over last week and Woody and I were hungry for a good fish sandwich and I came with adding some cole slaw to it. Had a can of chunk pineapple in the pantry so I added it to the slaw for a more sweet/tangy taste. Added about a half cup of coconut. Well, we all loved the taste and will be making this again very soon. I think that the next time I make this I'll omit the coconut and add raisens. MMMM!!! Will let you know how it turned out.


★★★★★ 1 vote



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2 Tbsp
mayonnaise, fat-free
2 Tbsp
plain yogurt, fat free
1 can(s)
pineapple chunks, drained
2 c
coleslaw mix
1/4 c
2 tsp
rice vinegar
1/2 c
flaked coconut
1 1/4 lb
fresh haddock ( two lg. pieces cut in half )
1/2 tsp
paprika, sweet mild
salt & pepper to taste
4 tsp
canola oil
8 slice
whole wheat bread

How to Make My Fish Sandwich with Zesty Pineapple Slaw


  • 1Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
  • 2Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
  • 3Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
  • 4Dredge the fish in the cornmeal.
  • 5In a large non-skilet heat 2 teaspoons of oil over medium high heat.
  • 6Add half the fish and cook until golden brown, about 2 minutes per side.
  • 7Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
  • 8Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
  • 9Serve immediately with cold iced tea or your favorite drink.

Printable Recipe Card

About My Fish Sandwich with Zesty Pineapple Slaw

Course/Dish: Fish, Sandwiches
Other Tags: Quick & Easy, Healthy

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