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Slaw-Topped Fish Sandwiches

 Slaw-Topped Fish Sandwiches
Replacing the standard lettuce and tomato toppings with a cool and creamy coleslaw makes this spicy breaded fish sandwich a meal-in-one, and healthier than what you might find in a drive-thru. —Healthy Cooking Test Kitchen
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried parsley flakes
  • 4 cod fillets (6 ounces each)
  • 4 whole wheat hamburger buns, split
  • 1/4 cup plain yogurt
  • 1/4 cup fat-free mayonnaise
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon dried minced onion
  • 1-1/2 cups coleslaw mix


  • In a shallow bowl, combine the bread crumbs, garlic powder, cayenne
  • and parsley. Coat fillets with bread crumb mixture.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill cod, covered, over medium heat or
  • broil 4 in. from the heat for 4-5 minutes on each side or until fish
  • flakes easily with a fork. Grill buns over medium heat for 30-60
  • seconds or until toasted.
  • Meanwhile, in a small bowl, combine yogurt, mayonnaise, vinegar and
  • minced onion; stir in coleslaw mix. Serve cod on buns topped with
  • slaw mixture. Yield: 4 servings.

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Slaw-Topped Fish Sandwiches (continued)

Nutritional Facts: 1 sandwich equals 284 calories, 4 g fat (1 g saturated fat), 68 mg cholesterol, 463 mg sodium, 29 g carbohydrate, 4 g fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.