I made this crispy fish and slaw one evening when my Mom came over for a quick visit after she got off work. She loves seafood. When you use the pre-made slaw it makes it quick and easy, perfect for a weeknight dinner. If you have cabbage in the fridge, by all means, thinly slice half of it and grate a carrot or two to use as a homemade mix. To crush up my crackers, I used this immersion blender/chopper combo. It is one of my favorite kitchen gadgets. The bowl attachment lets you complete small jobs without busting out the big food processor. It makes for much easier cleanup. The actual immersion blender itself is great for pureeing soups like this Cheesy Butternut Squash Soup. Here is a great use for the leftover slaw Chicken Swiss and Slaw Sandwich. Enjoy!
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Crispy Fish and Slaw
Equipment
- 1 Skillet
Ingredients
Slaw
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 to 2 tablespoons sugar depending on how sweet you like it
- 1 16 oz bag coleslaw mix *
- 1 bunch scallions thinly sliced
- 1 apple thinly sliced
- salt and pepper
Instructions
- In a bowl big enough to mix the coleslaw add the mayonnaise, vinegar, mustard, sugar, salt and pepper to taste. Add the coleslaw, scallions, and apple and mix it well. Cover it an set in the fridge while you make the fish.
- In a bowl big enough to hold the cod, whisk the milk and egg together. Place the fish in this mixture to soak while you get the breading ready.
- Mix the flour, cayenne, crushed crackers and salt.
- Heat oil in a large pan, enough to generously cover the bottom of the pan. One at a time remove the fish from the milk and dredge it in the flour mix, add to the oil. Repeat this until all of your fish is in the pan. Do not move them around too much, it will cause the breading to fall off. Cook for about 5 minutes on one side, carefully flip and cook for another 3 to 5 minutes until the fish is done. Add a little more oil before you flip if the pan looks dry.
- Transfer the fish to a paper towel lined plate to soak up any extra oil and season with salt. Serve with the prepared slaw on the side.
