Cajun Fish Sandwiches with Crunchy Slaw

I went through a phase one summer in middle school when I was obsessed with McDonald's Fillet OFish sandwiches and I ate them almost every day for lunch. Now, of course, I make my own (much!) healthier fish sandwiches that still give me great flavor and texture without the need for deep-frying. When I cook a mild white fish such as catfish or tilapia, I liven up the flavor and color by coating it with a zesty seasoning mix such as a Cajun blend, or Old Bay seasoning (a favorite in Maryland, where I live). I coat the fillets in flour and spices and brown them in a combination of hot butter and olive oil in my heavy cast iron skillet.

These sandwiches, originally suggested by longtime Six O'Clock Scramble subscriber Molly Thompson of Bozeman, Montana, build even more flavor into the fish by topping it with a tangy slaw. (If you are really short on time, buy premade coleslaw instead of using the recipe below.) To make it fun for families, we stuff everything into large rolls so we can eat it with our hands. I find the resulting colors, textures, and flavors completely irresistible, and I hope your family agrees.