Prep 30 mins
Cook 30 mins
We found this recipe in Food Network Mag Feb/Mar 09 pg 67. If you don't like tartar sauce on fish, this slaw is a great alternative. The fish is crispy, you can use any white fish, our favorite is walleye but its not always available. You can also just use shredded coleslaw mix to cut time. For a lighter version, use nonfat Greek yogurt instead of mayo.
For the slaw
- 1⁄2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon sugar
- 1⁄4 teaspoon celery seed
- salt & fresh ground pepper, as desired (to season)
- 1⁄2 head cabbage
- 1 carrot
- 1 gala apples
- 1 bunch scallion (white and green parts, thinly sliced)
For the Fish
- 4 (6 ounce) cod, filets
- 1 large egg
- 1⁄2 cup milk
- 1⁄3 cup flour
- 1⁄3 cup panko breadcrumbs, breading or 1⁄3 cup crushed saltine crackers
- 1⁄4 teaspoon cayenne pepper
- vegetable oil, for shallow frying
- Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
- Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
- To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
- Serve with the slaw.