Pan-Fried Cod with Slaw

Total Time:
33 min
25 min
8 min

4 servings

  • For the Slaw:
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon whole-grain mustard, plus more for serving
  • 1 tablespoon sugar
  • 1/4 to 1/2 teaspoon caraway or celery seeds
  • Kosher salt and freshly ground pepper
  • 1/2 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
  • 1/2 cup milk
  • 4 6 -ounce cod or other white-fleshed fish fillets
  • 1/3 cup all-purpose flour
  • 1/3 cup cracker meal or crushed saltine crackers
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • Vegetable oil, for shallow frying
  • 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.

  • 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.

  • Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. 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. Serve with the slaw and extra mustard.

  • Photograph by Antonis Achilleos

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    Make It 5 Ways: Seafood