Pan Fried Coleslaw Food

PAN-FRIED COD WITH SLAW

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.

FRIED COLE SLAW

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.

FRIED COLESLAW WITH BACON

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!

CLASSIC COLESLAW

Steps:

• Taste, Season, and Serve: Taste and add more salt and pepper if needed. Serve immediately.

PAN-SEARED CHICKEN WITH PEAR SLAW

Steps:

• Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
• Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
• Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
• Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

PAN-FRIED COD WITH SLAW

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.

PAN-FRIED COLESLAW

Steps:

• In large skillet cook bacon on medium high until crisp; remove bacon and set aside, leaving bacon drippings in skillet.
• In remaining bacon drippings cook cabbage and green onions on medium high for 4 to 6 minutes or until lightly browned, stirring often to make sure cabbage gets cooked evenly.
• Add sugar, cider vinegar, water, celery seeds, and salt (if desired) to cabbage.
• Cook for 1 minute, stirring constantly.
• Remove skillet from heat.
• Crumble reserved bacon over cabbage mixture and serve warm.