Crispy Curry Fish with Peanut-Mango Slaw

Prep: 10 min

Total: 30 min

Servings: 4 servings


What you need:

1          env.  SHAKE 'N BAKE Chicken Coating Mix

1-1/2    tsp.  curry powder, divided

4          cod fillets (1 lb.)

¼         cup  KRAFT Light Mayo Reduced Fat Mayonnaise

4          cups  coleslaw blend (cabbage slaw mix)

1           mango, peeled, chopped

1          cup  quartered cucumber slices

¼         cup  PLANTERS COCKTAIL Peanuts, chopped


Make Crispy Curry Fish with Peanut Mango Slaw

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 to coat. Place in foil-lined 15x10x1-inch pan 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 the coleslaw.


-          Shake ‘N Bake Chicken Coating

-          Cod fillets

-          Coleslaw blend mix

-          Cucumbers