June 24, 2016
Dinner, Lunch, Fish,
Vegetables, Cabbage, North American, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Deep Fry, Make it from scratch more
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"I love a good crispy fish sandwich and this sandwich includes a really interesting coleslaw with unexpected flavors.
Source: Union Square Cafe"
Mix all the ingredients together in a medium bowl. Refrigerate.
In a large saucepan, heat the vegetable oil over high heat until it reaches 350-degrees on a deep-fat thermometer. (A bread cube dropped into the oil will turn golden brown in 45 seconds.)
Meanwhile, put the seltzer in a medium bowl. Add the fish and let soak for 10 minutes. Mix the flour and cracker crumbs in a small bowl.
Without drying the fish, dredge it in the flour mixture and place on a plate until all the fish is coated.
Fry in batches until golden brown, 2 - 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Season with a sprinkle of Old Bay and salt and pepper to taste.
Place a tomato slice on each of the bottom halves of the toasted buns. Cover with the fish, top with the coleslaw, and serve.
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