Fried Fish With Coleslaw Two Ways

• 1 clove garlic, minced
• 1/2 cup mayonnaise + 5 tbsp
• 1/2 cup creme fraiche
• 5-6 tbsp olive oil
• 1/2 None red cabbage, finely sliced
• 1 tbsp sugar
• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• 6 tbsp apple juice
• 12 tbsp canola oil
• 1 None white cabbage, finely sliced
• 5 tbsp apple cider vinegar
• 2 None carrots, grated
• 1/2 cup sour cream
• 2 tbsp white wine vinegar
• 3 None types of fish, e.g., salmon, cod and monkfish
• 2 tbsp all-purpose flour

1. For the aioli, combine garlic, 1/2 cup mayonnaise, creme fraiche, olive oil and 1 tsp salt. Mix until smooth then set aside.
2. For the red cabbage salad, sprinkle 1 tbsp sugar over red cabbage, season and set aside for about 30 mins. Toss with red wine vinegar, balsamic vinegar, apple juice and 4 tbsp canola oil then set aside.
3. For the white cabbage salad, mix white cabbage with 1 tsp salt and 1/2 tsp sugar and set aside for about 30 mins. Toss with apple cider vinegar, 4 tbsp canola oil, grated carrot, sour cream, 5 tbsp mayonnaise and 2 tbsp white wine vinegar. Set aside.
4. For the fish, heat remaining canola oil in a frying pan, season fish, dust with flour and fry for 2-3 mins per side. Serve with coleslaw and aioli.

clove garlic, mayonnaise , crueme fraueeche, olive oil, red cabbage, sugar, red wine vinegar, balsamic vinegar, apple juice, canola oil, white cabbage, apple cider vinegar, carrots, sour cream, white wine vinegar, types of fish, flour

Taken from recipes-plus.com/api/v2.0/recipes/22839 (may not work)