Pan-Fried Cod with Slaw

Directions

Prepare the slaw:

Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1½ 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.