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The Finest Caribbean Foods Since 1982

JCS Crispy Jerk Fish Sandwich with Pineapple Slaw

A crunchy tangy treat for the whole family. Deep frying isn't the only way to get a crispy lunch
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Ingredients

Est. time: 25 minutes Yield: 2 servings
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 2 teaspoons rice vinegar
  • 1/8-1/4 teaspoon crushed red pepper
  • 1 8-ounce can pineapple chunks or rings, drained and coarsely chopped
  • 2 cups coleslaw mix
  • 1/4 cup JCS Fine Cornmeal
  • 1 1/4 pounds haddock or cod ,skinned and cut into 4 portions
  • 1/2 teaspoon dry Jerk Seasoning
  • 1/4 teaspoon salt
  • 4 teaspoons canola oil, divided
  • 8 slices whole-wheat country bread, toasted

Instructions

  • Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl.
  • Add pineapple and coleslaw mix and stir to combine.
  • Place cornmeal in a shallow dish. Sprinkle both sides of fish with JCS Dry Jerk Seasoning and salt.
  • Dredge the fish in JCS Fine Cornmeal.
  • 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.  
  • Top toasted bread with the fish and pineapple slaw to make sandwiches.
  • Serve immediately.

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