Crispy Curry Fish

Crispy fish fillets with peanut-mango slaw. Low calorie!

Ingredients

• 1 packet of bread coating mix
• 1-1/2 tsp. curry powder, divided
• 1 lb. cod fish fillets
• 1/4 cup light mayonnaise
• 4 cups coleslaw blend
• 1 ripe mango, peeled, pitted and chopped
• 1 cup quartered cucumber slices
• 1/4 cup chopped peanuts

Instruction

1. Spray foil-lined 15x10x1-inch inch baking pan with cooking spray.
2. Mix coating mix and 1 tsp. of the curry powder in shaker bag.
3. Add 1 piece of fish at a time to shaker bag; shake to coat.
4. Place fish on prepared pan.
5. BAKE at 400°F for 20 minutes or until fish flakes easily with fork.
6. MIX mayo and remaining 1/2 tsp. curry powder in large bowl. Add coleslaw blend, mangoes, cucumbers and peanuts; toss to coat. Serve with fish.