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peruvian

Fried Fish Sandwich with Spicy Lime Slaw

This dish pairs firm white fish fillet with lime juice, all-purpose flour and crusty roll. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced High satiety Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
56 g Carbohydrates
31 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 131g firm white fish fillet (cod or pollock) 131 kcal
  • 23g all-purpose flour 84 kcal
  • 14g vegetable oil 124 kcal
  • 65g crusty roll 179 kcal
  • 69g green cabbage, shredded 17 kcal
  • 15g mayonnaise 102 kcal
  • 6g aji amarillo paste 4 kcal
  • 12g lime juice 4 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. firm white fish fillet (cod or pollock)saltblack pepper
    Pat the fish dry and season with salt and black pepper.
  2. firm white fish fillet (cod or pollock)all-purpose flour
    Set up a dredge: place flour in a shallow bowl. Lightly coat the fish on all sides.
  3. firm white fish fillet (cod or pollock)vegetable oil
    Heat vegetable oil in a skillet over medium-high heat. Fry the fish 3-4 minutes per side until crisp and cooked through; drain briefly on a plate.
  4. green cabbagemayonnaiseaji amarillo pastelime juicesalt
    In a bowl, toss shredded cabbage with mayonnaise, aji amarillo paste, and lime juice; season with a pinch of salt.
  5. crusty roll
    Split the roll and toast cut sides lightly in the hot skillet for 30-60 seconds.
  6. firm white fish fillet (cod or pollock)crusty roll
    Assemble the sandwich: fish on the bottom, top with spicy slaw, close the roll and serve.

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