A delightful crispy fish sandwich paired with a refreshing tropical slaw, perfect for a quick and satisfying meal.
In a medium bowl, combine the mayonnaise, yogurt, vinegar, and red pepper flakes. Mix until smooth.
Ensure the dressing is well mixed for a consistent flavor throughout the slaw.
Add the pineapple and coleslaw mix to the dressing. Stir to coat evenly.
Let the slaw sit for a few minutes to allow the flavors to meld together.
Place the cornmeal in a shallow dish. Season the fish fillets with Cajun seasoning and salt, then coat them in the cornmeal.
Press the fish gently into the cornmeal to ensure an even coating.
Heat the oil in a nonstick skillet over medium-high heat. Cook the fish until golden and cooked through, about 3 minutes per side.
Adjust the heat as needed to prevent the coating from burning.
Assemble the sandwiches by placing a fish fillet on each piece of toasted bread and topping with the slaw.
Serve immediately to enjoy the crispiness of the fish.
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