Crunchy Biscuit Fishwiches with Spicy Chile Mayonnaise

(5)
2 reviews.
  • 10 min prep time
  • 45 min total time
  • 10 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with parchment paper.
  2. 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. 3 Bake fish fillets as directed on package.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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