Butter-Almond-Crusted Fishwiches

Butter-Almond-Crusted Fishwiches
  • 4Servings


  • 2 tablespoons dijon mustard
  • 2 tablespoons pickle relish
  • 1 tablespoon honey
  • 1/4 cup plus 1 tablespooon vegetable oil
  • 1/2 head small cabbage or 1/2 pound shredded slaw mix
  • Salt and pepper
  • 1/2 cup sliced almonds, toasted
  • 1 cup breadcrumbs
  • 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme
  • Flour, for coating
  • 2 eggs, beaten
  • 4 fillets tilapia
  • 3 tablespoons butter
  • Juice of 1 lemon
  • 8 slices good-quality white bread or split rolls of choice, toasted
  • Salt-and-vinegar or black-pepper potato chips


In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.

Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.

In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice. Stack 2 pieces of fish and a big pile of the slaw on the toast. Halve the sammies and serve with the potato chips.