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  • 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:  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.

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