Recipe: Crispy Fish Sandwiches with Honey-Lime Slaw

This "breaded" fish is totally gluten-free.


2 tbsp. mayonnaise, plus more for serving
1 tsp. honey
3 tbsp. fresh lime juice
Kosher salt
1/2 small red cabbage (about 1 lb), cored and shredded
1 small jalapeño, seeded and thinly sliced
1/2 c. cornmeal
1 1/4 lb. tilapia fillets, cut into 3-inch pieces
1/4 tsp. cayenne pepper
2 tbsp. olive oil
1/2 c. cilantro, roughly chopped
4 small hero rolls, split and toasted

- In a large bowl, whisk together mayonnaise, honey, 2 tablespoons lime juice, and pinch salt. Toss with cabbage and jalapeño. Set aside. 

- Place cornmeal in a shallow dish. Brush fish with remaining tablespoon lime juice and season with cayenne and 1/2 teaspoon salt. Evenly coat in cornmeal, shaking off any excess. 

- Heat 1 tablespoon oil in a large nonstick skillet on medium. In two batches, cook fish until golden brown and opaque throughout, 2 to 4 minutes per side. Repeat with remaining tablespoon oil and fish. 

- Fold cilantro into slaw. If desired, spread mayonnaise on rolls and make sandwiches with fish and slaw.

Recipe courtesy of Woman's Day