New Orleans Style Fish

 

 

Too often, when you talk about a fish sandwich, your thoughts might wander to something from a fast food restaurant, or something square that you might find in a school cafeteria.  But this sandwich is nothing like that.  Aviva Goldfarb, who wrote the new cookbook The Six O'Clock Scramble, stopped by Tonia's Kitchen to talk about a recipe for a delicious Cajun Fish Sandwich with Crunchy Slaw. There's nothing square or fast-foody about this sandwich!

1/2 (12-ounce) bag coleslaw or broccoli slaw, or shred 3 cups of cabbage, carrots, and/or broccoli stems

2 tablespoons reduced-fat mayonnaise

1 tablespoon apple cider vinegar

1/2 tablespoon honey

1/16 teaspoon salt

1/16 teaspoon black pepper

3/4 cup flour

2 teaspoons Cajun or Old Bay seasoning

1 egg

2 teaspoons butter

1 tablespoon extra-virgin olive oil

1 pound flounder, catfish, tilapia, or other thin white fish fillets, cut into 4 even pieces

4 whole-wheat buns

DO AHEAD OR DELEGATE: Make and refrigerate the coleslaw, combine the flour and the Cajun or Old Bay seasoning, and beat and refrigerate the egg.

1. In a medium serving bowl, combine the slaw, mayonnaise, vinegar, honey, salt, and pepper. Set it aside. (If possible, make this up to 24 hours in advance and refrigerate it until you are ready to serve. Mix it well before serving.)

2. In a shallow dish or bowl, combine the flour and Cajun or Old Bay seasoning. In another shallow bowl, beat the egg.

3. In a large heavy skillet (a cast iron pan works great for this), heat the butter and oil over medium heat until it is bubbling.

4. Dip the fish pieces in the flour mixture to coat them. Dip them in the egg, letting the excess drip back into the bowl. Dip them back into the flour mixture to recoat. (Make the corn now, if you are serving it.) Cook the fish until it is nicely browned and crispy, about 2–3 minutes per side. Remove the fish to a plate.

5. Toast the buns. Serve the fish inside the buns and topped with the slaw.

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