Recipe by mr&mrsScott
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.
Top Review by Faux Chef Lael
I took the advice of some other reviewers and used Panko bread crumbs instead of crackers, and I found I needed to double the crumb mixture to cover four pieces of cod. I added a half teaspoon of Old Bay seasoning to the egg wash, and another half teaspoon to the crumb mix. Without the Old Bay, I think it would have been very bland. After frying, I sprinkled the finished fish with coarse garlic salt and cracked pepper, which really added something special. (It's important not to salt the fish before frying because it can dry it out and also break down the frying oil.) The result was a flavorful, crunchy fish that was not greasy and was perfectly moist in the center. The slaw was absolutely delicious and the perfect accompaniment to this dish. I didn't have any apple cider vinegar, so I used rice wine vinegar, and made everything else as directed. I added a little salt to punch up the flavors. It was crunchy, sweet, sour, and the perfect bite of acidity to counter the heaviness of a fried fish. I would absolutely recommend this recipe with these minor changes. It was a hit with my family and I'll be making it again and again! Thank you! TIPS: Some reviewers on the Food Network site complained that the fish got soggy while resting on the paper towels. The key is to use fresh fish, or if you must use frozen, take it out of the plastic and let it defrost on paper towels. Dab up any excess moisture before starting the breading process, and make sure your oil is hot so the fish sizzles as soon as it hits the pan. Line a plate with multiple layers of paper towels so the hot fish doesn't drench the towels and sit in a pool of oil. I usually use three layers. Lastly, when you remove the fish from the pan, flip it over so that the hot side is now air up, and the cooler side is resting on paper towels. Then serve within 2 minutes. If you're making a lot of fish, try to use two pans so it all gets done about the same time. Be sure not to stack it on the resting plate, or it will steam the underneath layer and get soggy. Lay it in a single layer. Hope that helps!
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
Directions See How It's Made
- 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.