Fried Fish and Coleslaw Sandwiches

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Fried Fish and Coleslaw Sandwiches

Fried Fish and Coleslaw Sandwiches - Yummy Burger for fish fans.

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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.8 mg(23 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.4 mg(29 %)
Folate62 μg(21 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C55 mg(58 %)
Potassium543 mg(14 %)
Calcium85 mg(9 %)
Magnesium45 mg(15 %)
Iron1.3 mg(9 %)
Iodine39 μg(20 %)
Zinc0.9 mg(11 %)
Saturated fatty acids6 g
Uric acid37 mg
Cholesterol106 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
300 grams Red cabbage
3 Tbsps lemon juice
2 Tbsps Mayonnaise (30 grams)
4 Tbsps Sour cream (80 grams)
salt
peppers
1 scallion
4 thickness fish fillets (À 70 grams;. Eg pollock or haddock)
1 egg
4 Tbsps breadcrumbs (40 grams)
1 Tbsp butter (15 grams)
4 White rolls
1 lemon
How healthy are the main ingredients?
Red cabbageSour creamMayonnaisesaltegglemon

Preparation steps

1.

Rinse the cabbage and remove the core. Cut or slice leaves into thin strips. Transfer to a bowl with 1 tablespoon lemon juice, mayonnaise and sour cream season with salt and pepper and mix well. Cover and refrigerate 30 minutes.

2.

Meanwhile, rinse and thinly slice the scallion. Rinse the fish under cold water, pat dry and sprinkle with remaining lemon juice. Season with salt and pepper. Beat the eggs in a deep bowl.  Dip the fish in the egg, then in the breadcrumbs, pressing to adhere. 

3.

Heat butter in a skillet. Saute the fish over high heat until golden brown on both sides, 3-4 minutes.

4.

Cut the buns in half horizontally and toast until toasted golden brown. Place the bottom half of the buns on plates and top with coleslaw. Place the fish on top and sprinkle with the scallions. Cover with the top half of the bun. Rinse the lemon, pat dry, cut into 8 wedges and serve each sandwich with 2 lemon wedges.