Pan-Fried Cod with Slaw

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole-grain mustard, plus more for serving
• 1 tablespoon sugar
• 1/4 to 1/2 teaspoon caraway or celery seeds
• Kosher salt and freshly ground pepper
• 1/2 head light-green cabbage, thinly sliced (about 6 cups)
• 1 small carrot, shredded
• 1 gala apple, julienned
• 1 bunch scallions, white and green parts, thinly sliced
• 1 large egg
• 1/2 cup milk
• 4 6 -ounce cod or other white-fleshed fish fillets
• 1/3 cup all-purpose flour
• 1/3 cup cracker meal or crushed saltine crackers
• 1/4 teaspoon cayenne pepper
• Kosher salt
• Vegetable oil, for shallow frying

1. Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl.
2. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate.
3. Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak.
4. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
5. Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat.
6. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat.
7. Fry in the hot oil until golden, 2 to 4 minutes per side.
8. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
9. Serve with the slaw and extra mustard.
10. Photograph by Antonis Achilleos

mayonnaise, apple cider vinegar, wholegrain mustard, sugar, caraway, kosher salt, lightgreen cabbage, carrot, gala apple, scallions, egg, milk, flour, meal, cayenne pepper, kosher salt, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pan-fried-cod-with-slaw-recipe.html (may not work)