About this recipe
The summer slaw is delicious on its own as a refreshing side salad. Great for summer cookouts!
4 cups sunflower oil
For the fish:
2 five-ounce fillets of New England haddock (pat dry with paper towel)
2 eggs, whisked
For the panko breading, mix together:
1 cup panko bread crumbs
2 teaspoons salt
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon pepper
Heat sunflower oil in medium-size saucepot to 350°. Dip had- dock into egg wash and then dredge into seasoned panko. Drop fillets in oil and cook, turning a few times until fish is golden brown. Remove from oil and place on paper towel to dry. Sea- son with a sprinkle of kosher salt.
To assemble the sandwiches:
Shallot caper aioli (recipe below)
2 brioche buns, toasted
1⁄2 cup summer slaw (recipe below)
4 leaves of green leaf lettuce
4 slices tomato
Spoon caper aioli onto top and bottom of brioche bun. Put 1⁄4 cup summer slaw on bottom bun, followed by 2 pieces of green leaf lettuce and 2 slices of tomato, haddock fillet and bun top.
For the slaw:
1 head green cabbage, thinly sliced
1 carrot, thinly shredded
1⁄2 red onion, thinly sliced
2 cups baby arugula
1⁄2 cup apple cider vinegar
4 tablespoons Vermont maple syrup
Salt and pepper
4 tablespoons sunflower oil
Combine slaw ingredients in a large bowl. Whisk together dressing ingredients and pour over slaw, turning well to mix together. Refrigerate until ready to use.
For the shallot caper aioli:
2 cups store-bought mayonnaise
1⁄2 shallot, minced
1 tablespoon capers in brine, minced 1 tablespoon lemon juice
Salt and pepper to taste
Whisk all ingredients together in bowl and refrigerate until ready to use.