Ingredients for Fish
1 large egg
1/2 cup milk
(4) 6-ounce cod fillets
1/3 cup flour
1/3 cup cracker meal or crushed saltine crackers
1/4 teaspoon cayenne pepper
Kosher salt
Vegetable oil, for shallow frying
Ingredients for Slaw
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard, plus more for serving
1 table 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
Prepare the slaw: Whisk the mayo, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in 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, 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, 2-4 minutes per side. Transfer to a paper-towel-lined plate to drain. Season with salt and pepper. Serve with the slaw and extra mustard. Recipe courtesy Food Network Magazine.