Fish Sandwich with Tangy Dill Coleslaw
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.