OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW
It's a fish and chips dish with our favorite seasonings!
Provided by The Rachael Ray Staff
Number Of Ingredients 23
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 10
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
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
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
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
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
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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OLD BAY BEER BATTERED COD SANDWICHES WITH MALT VINEGAR SLAW – …
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- 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.
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