Photo: Pan-Fried Cod with Slaw Recipe
Ingredients
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
Directions
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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By JoeandJen
Memphis Tn
on April 06, 2013
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Turned out real well. My wife just said she wanted it again next week ;- No Slaw just fries.
By celbie1954
Moira, NY
on January 25, 2013
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I already had my slaw made when I came across this recipe so I can only rate the fish portion. It was excellent! The coating was light and crispy and the fish was tender, juicy, and delicious.
It is a quick and easy recipe without much cleanup. Definitely a keeper.
By Rob_Lash_FL
Venice, FL
on July 08, 2012
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Wow, great recipe!
I didn't make the slaw, just the cod, so I can only review on the fish part. Cod goes well with practically any side-dish, and I had some leftover pasta to use up.
I was really surprised at how easy this dish was to make, and how flavorful and moist it was. Most 'regular cooks' tend to over-cook our fish, I am guilty of this for sure. I stuck to the cooking time listed in the recipe and it came out perfectly!
I will be making this regularly, as cod is a very affordable fish in SW Florida while the other varieties are getting so expensive.
Thank you for a great recipe!
Rob
Venice, FL
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