PAN-FRIED FLOUNDER AND COLE SLAW
This cole slaw uses the traditional green cabbage, but also incorporates ingredients like turnips and kale. It serves as a simple but delicious summertime garnish for a lightly pan-roasted filet of flounder.
Provided by Michael Anthony
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the Mayonnaise: Separate the egg yolks and place in a large bowl. Add mustard, salt and pepper and whisk to combine. Slowly drizzle in grapeseed oil while whisking to emulsify the yolks. Then, slowly drizzle in olive oil while constantly whisking to continue to emulsify the mayonnaise. When the mayonnaise is thick and rich, whisk in the vinegar. (Makes about 1 1/2 cups)
- For the cole slaw: Remove 1 cup of mayonnaise to a small bowl and reserve (This will keep, refrigerated, for up to 2 weeks). To the remaining mayonnaise, add the julienned cabbage, radishes, turnips, and carrots. Season with salt and pepper, and add cider vinegar. Drizzle with olive oil to soften the vegetables, add parsley, and set aside to marinate while preparing the fish.
- Heat a nonstick skillet over high heat. Season fish with salt and pepper on both sides. Drizzle one tablespoon of oil in the pan for each piece of fish that is added to the pan and heat until almost smoking. Check marinated coleslaw for seasoning and add salt and pepper if necessary. Fold in kale followed by a squeeze of lemon.While pan is heating, check the marinating cole slaw and adjust for seasoning, adding salt, pepper, mayonnaise or vinegar to taste. Fold in Kale and finish with a squeeze of lemon cheek.
- Set aside. Gently add the fish to the pan while keeping it on a high heat. Smash a clove of garlic and lay it in the pan along with a sprig of thyme and butter. Cook 2 minutes, then flip. Baste fish with pan juices and cook 2 more minutes. Repeat with remaining fish adding more oil, butter, garlic and thyme as necessary. Place coleslaw in the center of the plate and gently place the fish on top.
FRIED COLE SLAW
Make and share this Fried Cole Slaw recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and oil in large skillet over medium-high heat. When foaming subsides, add onion and saute until soft and translucent. Add garlic and saute until fragrant, 30-60 seconds.
- Add cabbage, carrots and salt, and cook, tossing frequently, until edges of cabbage begin to brown.
- Add pepper, chicken broth and vinegar. Cover tightly and steam 10 minutes until cooked through.
Nutrition Facts : Calories 93.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 143.4, Carbohydrate 12.5, Fiber 4.3, Sugar 7.2, Protein 3
PAN-FRIED COD WITH SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
PAN-FRIED COD WITH SLAW
We found this recipe in Food Network Mag Feb/Mar 09 pg 67. If you don't like tartar sauce on fish, this slaw is a great alternative. The fish is crispy, you can use any white fish, our favorite is walleye but its not always available. You can also just use shredded coleslaw mix to cut time. For a lighter version, use nonfat Greek yogurt instead of mayo.
Provided by mrmrsScott
Categories Whitefish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the slaw: In a food processor, shred the cabbage, peeled and cored apple, and carrot. In a large bowl, mix up the mayo, vinegar, mustard, sugar, celery seeds, salt, and pepper to taste. Then throw in the shredded cabbage, carrot, apple, and the sliced scallions. Cover and put it in the fridge.
- Prep the fish: In a medium bowl, whisk egg & milk, add the fish. Let the fish soak in the milk while you prepare the breading. On a plate, mix the flour, breading, cayenne pepper, and a pinch each of salt and pepper.
- To cook: Heat about an inch of oil in a large skillet over med-high heat. Coat the fish in the flour, a nice even coating. Carefully lower the fish into the skillet and fry it until its nice and golden 2 to 4 minutes per side. The fish should break apart easily yet still be moist. Place finished fish on a paper towel lined plate to drain and then for more flavor, season with more salt and pepper.
- Serve with the slaw.
Nutrition Facts : Calories 461.5, Fat 14.4, SaturatedFat 3, Cholesterol 135.2, Sodium 485.8, Carbohydrate 44.1, Fiber 6.4, Sugar 15.9, Protein 39.6
FRIED COLESLAW WITH BACON
Super quick, super easy, super fun and super delicious! You can play around with this one and add just about anything! I can't wait to see some great photos of this one. It's so pretty on a plate!
Provided by LibbyAnne
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add olive oil and bacon to large skillet; turn heat to medium; cook until crisp; remove bacon and crumble.
- Add shallots to bacon grease, keeping heat on medium; cook, stirring, until caramelized.
- Increase heat to medium-high, add coleslaw mix and stir fry for 5 to 6 minutes.
- Toss with salt and crumbled bacon.
- Enjoy!
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