Preheat oven to 400 degrees. Spray a rimmed baking pan with nonstick spray; set aside. Toss together cabbage, cucumber, celery, apple, green onion, cilantro, and dill. Add 2 tablespoons Caesar dressing; toss to combine. Cover and refrigerate.
Not only is the fish crispy, but the addition of cabbage, celery, apples, and more make this a sandwich you don't want to forget!
Servings and Ingredients
|1 ½ c. green cabbage, shredded|
|½ c. seedless cucumber, thinly sliced|
|⅓ celery, thinly sliced|
|½ Granny Smith apple, seeded and cut into julienne strips|
|2 tbsp. green onion, thinly sliced|
|1 tbsp. fresh dill, chopped|
|¼ c. Hy-Vee creamy Caesar dressing, divided|
|4 (5-oz. each) frozen cod fillets, 1/2 inch thick; thawed|
|1 (5-oz. pkg.) Hy-Vee Caesar croutons, crushed|
|½ c. Hy-Vee all-purpose flour|
|1 tbsp. yellow cornmeal|
|2 tsp. Hy-Vee paprika|
|2 Hy-Vee large eggs, beaten|
|4 Hy-Vee Bakery hamburger buns, split and toasted|
|Radishes, thinly sliced, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- Rimmed baking pan
- 3 Shallow dishes
Pat fish dry. Place crushed croutons in a shallow dish. Combine flour, cornmeal, and paprika in a second shallow dish. Add eggs to a third shallow dish. Coat fish with flour mixture, then dip into eggs and croutons, turning to coat all sides. Place fish on prepared pan. Bake for 20 minutes or until fish flakes when tested with a fork (145 degrees), turning once halfway through.
To assemble, spread cut sides of buns with remaining 2 tablespoons Caesar dressing; layer fish, slaw and, if desired, radish slices. Add bun tops.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 165mg
- Sodium: 1240mg
- Total Carbohydrates: 72g
- Protein: 37g