Fish Sandwich with Tangy Dill Coleslaw
A crisp and refreshing update to a tried-and-true classic with barely any prep time!
4 Gorton’s Fish Sandwich Fillets
2 cups pre-shredded coleslaw mix
1/4 cup Ranch dressing
2 tbsp pickle juice
1 tbsp fresh chopped dill (optional)
8 small bread rolls or slider buns
Prepare the Gorton’s Fish Sandwich Fillets according to package directions.
Meanwhile, toss the shredded cabbage with the dressing, pickle juice and dill. Chill for 15 minutes before serving.
Layer the pickles, fillet, tomato and coleslaw on the rolls. Serve immediately.
Tip: Top the sliders with cooked bacon for a delicious and smoky addition.