Wisconsin-Inspired Tangy Sweet Crimson Coleslaw and Whitefish Fry (gluten-free, dairy-free)
Victoria
Crimson slaw is a regional favorite, and I can see why. Sweet, tangy, and mayo less, this slaw is the perfect summer side dish. Add some fried fish and you have a meal!
Gather all your ingredients. Slice the cabbage, red onion, and green onion and add to a large mixing bowl. Chop the parsley and set it aside.
Mix all the dressing ingredients into a small bowl and whisk together.
Add the dressing to the cabbage and onion,s and using tongs, mix to combine. Add the cranberries and parsley and mix to combine.
Refrigerate for at least one hour and then serve and enjoy!
For the Fish
Trim the fish and slice into playing card-sized pieces.
In a medium-sized mixing bowl, mix flour, onion powder, garlic powder, paprika, salt, and pepper together to combine. In another medium-sized mixing bowl, beat the eggs.
Add the oil to a heavy pan (you will want the oil to reach about 1.5-2 inches deep in the pan) and heat the oil to 350 degrees. Use a probe thermometer to monitor the temperature.
When the oil is ready, dip one piece of fish into the egg, coating it well but lightly, and then dredge in the flour mixture. Shake off the excess. Add fish to the pan of oil, moving away from your body as you slowly drop it in. Repeat the process with the next two pieces of fish. Fry for 4-6 minutes or until the fish is golden brown. Remove the fish from the pan to a sheet pan lined with paper towels. Repeat for the next batch of fish.