Tilapia Sandwich W Dried Cranberry Coleslaw Lemon Dill Ai
Take your sandwich game to the next level with this Tilapia Sandwich with Dried Cranberry Coleslaw and Lemon Dill Aioli—a delightful fusion of flavors and textures! Tender, golden-crusted tilapia fillets are paired with a zesty and vibrant coleslaw loaded with dried cranberries for a hint of sweetness. The creamy homemade lemon dill aioli adds a tangy, herby kick, perfectly complementing the crispy fish. Sandwiched between soft, toasted hamburger buns, this recipe delivers a gourmet feel in just 35 minutes. It’s ideal for a quick weeknight dinner or a crowd-pleasing lunch. Bursting with fresh ingredients and bold flavors, these sandwiches are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 0.5 cups All-purpose flour
- 0.5 cups Panko breadcrumbs
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil
- 4 pieces Hamburger buns
- 2 cups Shredded green cabbage
- 1 cup Shredded red cabbage
- 1 medium Carrots, shredded
- 0.5 cups Dried cranberries
- 0.5 cups Mayonnaise
- 3 tablespoons Lemon juice
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Honey
- 1 clove Garlic, minced
- 2 tablespoons Cornichons or small pickles, finely chopped
Instructions
Prepare the coleslaw: In a large mixing bowl, combine shredded green cabbage, red cabbage, shredded carrot, and dried cranberries.
In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, and honey until smooth. Toss this dressing into the cabbage mixture until evenly coated. Cover and refrigerate while you prepare the other components.
Make the lemon dill aioli: In a small bowl, combine the remaining 1/4 cup mayonnaise, 2 tablespoons lemon juice, dill, minced garlic, and chopped cornichons. Mix well and set aside for assembly.
Prepare the crispy tilapia: Set up a breading station with three shallow bowls. Place the flour in the first bowl, whisk the eggs in the second bowl, and combine the panko breadcrumbs with salt and black pepper in the third bowl.
Pat the tilapia fillets dry with paper towels. Dredge each fillet in the flour, then dip into the eggs, and finally coat with the panko breadcrumb mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded tilapia fillets in batches to avoid overcrowding. Cook each side for 3-4 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
Assemble the sandwich: Lightly toast the hamburger buns if desired. Spread a generous layer of lemon dill aioli on both halves of each bun.
Place a crispy tilapia fillet on the bottom half of each bun, then top with a heaping spoonful of dried cranberry coleslaw. Place the top bun on and serve immediately.
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 79.0 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
