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Crunchy Biscuit Fishwiches with Spicy Chile Mayonnaise

Flaky Pillsbury® biscuits are topped with a baked fish fillet, fresh cabbage and a quick picante-based sauce in this hearty and hot any-time sandwich. From Cathy Wiechert, Bake-Off® Monthly Challenge.

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  • prep time 10 min
  • total time 45 min
  • ingredients 10
  • servings 8
 

Ingredients

1/2
cup shredded Parmesan cheese
1
teaspoon salt-free lemon-pepper seasoning
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits
8
breaded frozen fish fillets
1/4
cup sour cream
1/4
cup mayonnaise or salad dressing
3
tablespoons hot picante sauce
1
teaspoon chili powder
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
1 1/2
cups shredded cabbage or coleslaw mix

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with parchment paper.
  • 2 In small bowl, mix Parmesan cheese and lemon-pepper seasoning. Separate dough into 8 biscuits. Roll each biscuit in cheese mixture to completely coat. Place 1 inch apart on cookie sheet. Sprinkle any remaining cheese mixture over tops of biscuits. Bake 14 to 17 minutes or until golden brown.
  • 3 Bake fish fillets as directed on package.
  • 4 In small bowl, stir together sour cream, mayonnaise, picante sauce, chili powder and green chiles. To assemble sandwiches, slice each biscuit in half crosswise. Place 1 fish fillet on bottom half of each biscuit. Top each fish fillet with about 3 tablespoons cabbage and about 2 tablespoons sour cream mixture. Top with remaining biscuit half. Serve immediately.
  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with parchment paper.
  • 2 In small bowl, mix Parmesan cheese and lemon-pepper seasoning. Separate dough into 8 biscuits. Roll each biscuit in cheese mixture to completely coat. Place 1 inch apart on cookie sheet. Sprinkle any remaining cheese mixture over tops of biscuits. Bake 14 to 17 minutes or until golden brown.
  • 3 Bake fish fillets as directed on package.
  • 4 In small bowl, stir together sour cream, mayonnaise, picante sauce, chili powder and green chiles. To assemble sandwiches, slice each biscuit in half crosswise. Place 1 fish fillet on bottom half of each biscuit. Top each fish fillet with about 3 tablespoons cabbage and about 2 tablespoons sour cream mixture. Top with remaining biscuit half. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
Trans Fat
2g
2%
),
Cholesterol
20mg
20%;
Sodium
1040mg
1040%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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