Malt Vinegar Coleslaw Rachael Ray Recipes

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OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW



Old Bay Beer Battered Cod Sandwiches with Malt Vinegar Slaw image

It's a fish and chips dish with our favorite seasonings!

Provided by The Rachael Ray Staff

Number Of Ingredients 23

Vegetable oil
for frying
2 tablespoons (a couple of palmfuls) Old Bay seafood seasoning
1 cup all-purpose flour
2 teaspoons (2/3 palmful) each garlic powder
salt and ground pepper plus additional salt and pepper for slaw
1 12-ounce bottle blonde beer/lager
1 egg
beaten
6 to 8 filets about 6-ounces each cod
haddock or other sustainable white fish
1/4 cup malt vinegar
3 tablespoons superfine sugar
3 tablespoons olive oil
1 teaspoon celery seed
1/2 cup/1 small carrot
grated
2 1/2 cups grated white cabbage
3 tablespoons grated red onion
6 to 8 soft sandwich rolls
Bread-and-butter pickles
Salt and vinegar chips or oven fries
for serving

Steps:

  • Preheat oven to 275°F
  • Set a rack in the center of the oven with a baking sheet lined with parchment
  • Heat 3 inches of oil in a tabletop fryer or deep Dutch oven over medium to medium-high heat to 365°F
  • Whisk up Old Bay, flour, garlic powder, salt and pepper in one bowl then whisk together the beer and egg in another bowl
  • Add wet ingredients to dry and combine
  • Pat cod dry and wait for oil to come to temperature
  • Whisk up malt vinegar, sugar, olive oil, salt, pepper and celery seed
  • Add cabbage, carrot and onion, and toss to coat
  • Dip fish to coat in batter then add to hot oil
  • Fry in 2 batches, keeping finished pieces warm in the oven
  • Plate fish on rolls lined with bread-and-butter pickles and topped with malt slaw
  • Serve chips or oven fries alongside

FISH FRY



Fish Fry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

  • Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
  • Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
  • When the fish is evenly golden all over, remove and drain on brown paper sacks.
  • Suggested: 3 disposable pie tins .

OIL AND VINEGAR SLAW



Oil and Vinegar Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings; leftovers keep 2 days

Number Of Ingredients 6

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper

Steps:

  • Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

MALT VINEGAR COLESLAW



Malt Vinegar Coleslaw image

Make and share this Malt Vinegar Coleslaw recipe from Food.com.

Provided by Sandi From CA

Categories     Greens

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 head green cabbage, shredded
1 head radicchio, shredded
1 large carrot, coarsely grated
1 small red onion, thinly sliced
1 cup mayonnaise
1/4 cup coarse grain mustard
1/2 cup malt vinegar
2 tablespoons granulated sugar
1 lemon, juice of
salt & freshly ground black pepper
hot sauce
1/2 cup hulled sunflower seeds

Steps:

  • In a large bowl, combine the cabbage, radicchio, carrot and onion.
  • In a small bowl, whisk together the mayonnaise, mustard, malt vinegar, granulated sugar and lemon juice and season to taste with salt, pepper and hot sauce.
  • Toss the slaw with the dressing, cover with plastic wrap and refrigerate for at least 1 hour, then toss with the sunflower seeds.

RACHEL RAY'S VINEGAR-BASED COLESLAW



Rachel Ray's Vinegar-Based Coleslaw image

Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com.

Provided by lecole54

Categories     Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut oil (or vegetable oil, eyeball it)
16 ounces coleslaw mix
1 teaspoon salt
salt, to taste
pepper, to taste

Steps:

  • Mix vinegar and sugar.
  • Add oil.
  • Add cabbage to dressing and season with salt and pepper.
  • Toss with fingers to combine.
  • Adjust seasoning.
  • Let stand 20 minutes.
  • Re-toss and serve.

Nutrition Facts : Calories 115.2, Fat 6.9, SaturatedFat 1.2, Sodium 603, Carbohydrate 12.9, Fiber 2.8, Sugar 9.9, Protein 1.5

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