Pan-Fried Cod with Slaw

It is a very great recipe, cod mix with slaw, perfect combination, the nutrition is enough.

30 minutes Prep: 22 minutes Cook: 8 minutes

275 calories per serving view nutrition facts

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For the slaw:
1/2	cup	mayonnaise
2	tablespoons	apple cider vinegar
1	tablespoon	whole-grain mustard	plus more for serving
1	tablespoon	sugar
1/2	teaspoon	caraway seeds	or celery seeds
1	x	kosher salt	to taste
1	x	black pepper	freshly ground, to taste
1/2	each	cabbage	light-green, thinly sliced
1	small	carrot	shredded
1	each	apple	gala, julienned
1	bunch	scallions, spring or green onions	white and green parts, thinly sliced

For the fish:
1	large	egg
1/2	cup	milk, low-fat
6	ounces	fish, cod	r other white-fleshed fish fillets
1/3	cup	whole wheat flour
1/3	cup	cracker meal	or crushed saltine crackers
1/4	teaspoon	cayenne pepper
1	x	kosher salt	to taste
1	x	vegetable oil	for shallow frying

Prepare the slaw:

Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 11/2 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.

Serving Size 293g

Amount per Serving

Calories 275 39% of calories from fat