Bbq Fishwiches With Apple Kale Slaw Recipes
BBQ FISHWICHES WITH APPLE-KALE SLAW
Barbecue flavor kettle-cooked potato chips are the secret to these irresistible baked fish sandwiches. The apple and kale slaw is zingy and just slightly spicy from the addition of hot sauce. Serving the fish and slaw on soft rolls, like Portuguese rolls, or Texas-style toast, makes the sandwiches easy to eat.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Set a wire rack over a large rimmed baking sheet and lightly coat it with cooking spray.
- Pulse the potato chips in a food processor until coarsely ground; transfer to a shallow bowl or dish. Spread the flour in a second shallow bowl. Beat the eggs and a pinch of salt together in a third shallow bowl.
- Dredge one piece of cod in the flour and shake off the excess. Dip the cod in the egg, then dredge in the potato chips, pressing to help it adhere; transfer to the prepared rack. Repeat with the remaining cod. Bake the cod until browned and cooked through, 13 to 15 minutes.
- Meanwhile, whisk together the vinegar, oil, hot sauce and garlic in a large bowl; season with salt and pepper. Add the kale, apple and onion; toss well and season again with salt and pepper.
- Heat a large skillet over medium heat. Lightly butter the cut sides of the rolls or both sides of the toasts. Working in batches if necessary, add the rolls or toasts to the skillet and cook until golden, about 2 minutes. (If using Texas toast, cook on both sides until golden.)
- Transfer the crispy fish and slaw to the rolls or toasts and serve with mayonnaise and barbecue sauce.
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