This awesome curry fish gets its crispy from SHAKE 'N BAKE and gets some crunchy, too, from a side of coleslaw with peanuts, cucumbers and mangos.
What You Need
Original recipe yields 4 servings
1 env. SHAKE 'N BAKE Chicken Coating Mix
1-1/2 tsp. curry powder, divided
4 cod fillet s (1 lb.)
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
4 cups coleslaw blend (cabbage slaw mix)
1 mango, peeled, chopped
1 cup quartered cucumber slices
1/4 cup PLANTERS COCKTAIL Peanuts, chopped
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Let's Make It
Heat oven to 400°F.
Mix coating mix and 1 tsp. curry powder in shaker bag. Add fish, 1 piece at a time, to shaker bag; shake until evenly coated. Place on foil-covered baking sheet sprayed with cooking spray.
Bake 20 min. or until fish flakes easily with fork. Meanwhile, mix mayo and remaining curry powder in large bowl. Add coleslaw blend, mangos, cucumbers and nuts; toss to coat.
Serve fish with coleslaw.
Substitute scrod, orange roughy or another firm white fish for the cod.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.