Health Advocate Blog

Recipe: Crispy Fish Sandwich with Pineapple Slaw

From EatingWell

A fish sandwich doesn’t have to be deep-fried to be delicious. Try our healthy crispy fish sandwich recipe with a tangy, zesty pineapple slaw.


Makes 4 servings

2 tablespoons low-fat mayonnaise

2 tablespoons nonfat plain yogurt

2teaspoons rice vinegar

⅛-¼ teaspoon crushed red pepper

18-ounce can pineapple chunks or rings, drained and coarsely chopped

2 cups coleslaw mix

¼ cup cornmeal

1¼ pounds haddock or cod, skinned and cut into 4 portions

½ teaspoon Cajun seasoning

¼ teaspoon salt

4 teaspoons canola oil, divided

8 slices whole-wheat country bread, toasted


Active time 25 minutes

Total time 25 minutes

  1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
  2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
  4. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.


  • It’s worth taking the extra minute to chop pineapple slices instead of using crushed pineapple, which is too small and disappears into the slaw.
  • Store-bought shredded cabbage-carrot mix saves time. Look for it in the produce section.

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