Fried fish in breadcrumbs and cabbage garnish

Ingredients:

Cabbage salad

• 0.5 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tbsp grainy mustard + extra for serving
• 1 tbsp. sugar
• 1/4 - 0.5 tsp caraway or celery seeds
• Half a head of white cabbage, finely shredded (about 6 cups)
• 1 small carrot, grated
• 1 Gala apple, thinly sliced
• 1 bunch green onions, thinly sliced

Fish

• 1 large egg
• 0.5 cups of milk
• 4 cod or other white fish fillets (170 g each)
• 1/3 cup premium flour
• 1/3 cup crushed crackers
• 1/4 tsp cayenne pepper
• Vegetable oil, for frying

Preparation:

1. Cabbage salad:
   
   In a large bowl, combine mayonnaise, vinegar, mustard, sugar, cumin, 1.5 teaspoons of salt, and season with pepper to taste. Add the cabbage, carrots, apple, and green onions, cover, and refrigerate.
   
   Fish:
   
   In a medium bowl, whisk the egg and milk; add the cod and let it marinate briefly. Combine the flour, crushed crackers, cayenne pepper, and a pinch of salt on a plate.
2. Heat 1 inch (2.5 cm) of vegetable oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture to coat completely. Fry in the hot oil until golden brown, 2-4 minutes per side. Transfer to a paper towel-lined plate to drain; season with salt and pepper to taste. Serve with coleslaw and mustard.