Pan-Fried Cod with Slaw
Ingredients
Servings
For the Slaw:
- 120 ml mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard, plus more for serving
- 12 g sugar
- ¼ to 1/2 teaspoon caraway or celery seeds
- Kosher salt and freshly ground pepper
- ½ head light-green cabbage, thinly sliced (about 6 cups)
- 1 small carrot, shredded
- 1 gala apple, julienned
- 1 bunch scallions, white and green parts, thinly sliced
For the Fish:
- 1 large egg
- 120 ml milk
- 4 6-ounce cod or other white-fleshed fish fillets
- 42 g all-purpose flour
- 80 ml cracker meal or crushed saltine crackers
- ¼ teaspoon cayenne pepper
- Kosher salt
- Vegetable oil, for shallow frying
Instructions
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Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
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Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
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Heat 2½ cm of oil in a heavy-bottomed skillet over medium-high heat.
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Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
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Serve with the slaw and extra mustard.
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Notes
Source https://www.foodnetwork.com/recipes/food-network-kitchen/pan-fried-cod-with-slaw-recipe-1972675 foodnetwork.com
Imported from Mela.
