SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW
This southern fried fish is a recipe you'll come back to time and again, thanks to the crispy cornmeal fried snapper and creamy coleslaw. Fish fillets get dipped in a flour and cornmeal mixture that is well seasoned with a Cajun spice blend. Then they're pan-fried until golden and crispy. Serve with a flavorful coleslaw of mayo, apple cider vinegar and celery seed that's reminiscent of a creamy remoulade sauce.
Provided by Eddie Jackson
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
- For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
- Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
- Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
- Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.
COLESLAW FISH-WICH
This sounds a little strange but I love these. The recipe comes from a cookbook called "More Favorite Name Brand Recipes". I cheat a little and buy packaged coleslaw. I also like to put the fish sticks in first then add the coleslaw on top, but you can go either way.
Provided by True Texas
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss cabbage, green pepper and celery.
- Combine mayonnaise, vinegar, milk, sugar, salt, pepper, celery seed and mustard.
- Mix. Pour over cabbage. Cover, refrigerate.
- Drain very well.
- Cook fish sticks. Add slaw to bun.
- Add fish sticks on top of slaw.
Nutrition Facts : Calories 323.5, Fat 11.9, SaturatedFat 2, Cholesterol 15.5, Sodium 737.8, Carbohydrate 43.8, Fiber 2.9, Sugar 8.5, Protein 10.4
CRUNCHY FISH-WICH
It doesn't matter if anyone knows what you mean when you announce that you're having Crunchy Fish-Wiches. They'll catch on after the first delectable bite.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, one sandwich each.
Number Of Ingredients 5
Steps:
- Bake fish as directed on package. Meanwhile, combine coleslaw blend and dressing.
- Fill buns with fish, Singles and coleslaw mixture.
Nutrition Facts : Calories 550, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
FISH HOUSE COLE SLAW
This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.
Provided by jp mims
Categories Vegetable
Time 45m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, sugar, vinegar and salt.
- Bring to a rapid boil.
- Slowly pour hot mixture over cabbage, peppers, onions and carrots.
- DO NOT STIR.
- Cover and let stand one hour, then refrigerate 24 hours.
- Stir and serve.
Nutrition Facts : Calories 204.8, Fat 11, SaturatedFat 1.4, Sodium 216.4, Carbohydrate 26.8, Fiber 2.5, Sugar 24.1, Protein 1.5
FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX
This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.
Provided by fluffernutter
Categories One Dish Meal
Time 25m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Bake fish fillets according to package directions.
- Wrap the tortillas in aluminum foil and place them in the oven to heat.
- Or heat them at the last minute in a microwave in plastic wrap.
- Shred or chop the cabbage.
- In a medium bowl, combine the cabbage with all the remaining ingredients.
- Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.
FRIED FISH SANDWICH TOPPED WITH COLESLAW
Make and share this Fried Fish Sandwich Topped With Coleslaw recipe from Food.com.
Provided by Tunisia I.E.Al-Sala
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cole Slaw.
- In a bowl combine chopped cabage.
- 1/2 cup tartar sauce.
- 1/2 cup diced onions.
- mix together cover with plastic wrap then stor in the refrigerator.
- Fried Fish.
- In a cast iron skillet put oil in and heat until bubbles form on the sides.
- test your oil with flour and if the flour fries then you are ready to cook your fish.
- In a paper bag place your fish, the seasoning salt, and shake until the fish is fully covered with seasoning.
- Pour your corn meal and flour in the bag then shake once more until your fish is fully covered.
- (Put a plate cover with paper towlels to the side to rest your fish on when done cooking).
- Place each individual piece of fish in the hot oil and cook until golden brown.
- Take your steak rolls and wipe the remainder of the tartar sauce on each roll then place the fish next, cole slaw, tomatoes, and bun.
- You can serve this with steak fries and green salad.
Nutrition Facts : Calories 1387.7, Fat 112.7, SaturatedFat 8.8, Sodium 221.6, Carbohydrate 85.6, Fiber 5.2, Sugar 3.6, Protein 11.8
EASY COLESLAW
I made this recipe to go with a Lobster Seafood home fest on new years day, I now have the detail of making this for our fish fry this summer to go with the fresh cod and haddock we will catch on the boat. They said it was the best they ever had and how easy it is.
Provided by shezashark
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix it up and let it set in fridge to meld flavors and get very happy.
- You can adjust seasonings to your taste.
Nutrition Facts : Calories 65.9, Fat 3.4, SaturatedFat 0.5, Cholesterol 2.5, Sodium 83.4, Carbohydrate 8.9, Fiber 1.8, Sugar 5.5, Protein 1.2
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