Pan-Fried Cod with Slaw

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  • Level: Easy
  • Total: 33 min
  • Prep: 25 min
  • Cook: 8 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.