- Weyand's Chef
Pan-Fried Cod with Slaw
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: Â Whisk the mayo, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in large bowl. Â Toss in the cabbage, carrot, apple, and scallions; cover and refrigerate. Â Prepare the fish: Â Whisk the egg and milk in a medium bowl, add the cod and set aside to soak. Â Mix the flour, cracker meal, pepper and a pinch of salt on a plate. Â Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Â Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Â Fry in the hot oil until golden, 2-4 minutes per side. Â Transfer to a paper-towel-lined plate to drain. Season with salt and pepper. Â Serve with the slaw and extra mustard. Recipe courtesy Food Network Magazine.