Pan-Fried Cod with Slaw

Ingredients

• 2 tablespoons apple cider vinegar 
• 1 small carrots shredded
• 0.3 teaspoon cayenne pepper 
• 0.3 teaspoon celery seeds 
• 24 ounce cod 
• 1 large eggs 
• 0.3 cup flour all-purpose
• 1  gala apple julienned
• 6 cups light-green cabbage thinly sliced
• 4 servings kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 0.5 cup mayonnaise 
• 0.5 cup milk 
• 0.3 cup saltines crushed
• 1 bunch scallions white green thinly sliced
• 1 tablespoon sugar 
• 4 servings vegetable oil for shallow frying
• 1 tablespoon whole-grain mustard plus more for serving

Equipment

• bowl
• frying pan
• whisk

Directions

1. 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. Whisk the egg and milk in a medium bowl; add the cod and set aside to soak.
3. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
4. Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat.
5. 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.
6. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
7. Serve with the slaw and extra mustard.
8. Photograph by Antonis Achilleos