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Categories:
green cabbage purple cabbage julienne apples purple onion horseradish garlic stone ground mustard vegetable oil apple cider vinegar honey kosher salt fresh coarse ground black pepper mayonnaise garlic lemon juice cod oil flour sugar kosher salt egg water vegetable oil craft salt
Viewed: 58 - Published at: 6 years agoIngredients
- 14 small head green cabbage, shredded
- 14 small head purple cabbage, shredded
- 1 medium size kohlrabi, peeled and julienne
- 2 apples, peeled and julienne
- 14 small purple onion, finely diced
- 1 tablespoon grated fresh horseradish
- 5 garlic cloves, grated
- 3 tablespoons stone ground mustard
- 3 tablespoons vegetable oil or 3 tablespoons light olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 12 teaspoons kosher salt
- 14 teaspoon fresh coarse ground black pepper
- 1 12 cups mayonnaise
- 1 garlic clove, grated (or very finely minced)
- 1 large jalapeno, finely diced and seeded
- 3 tablespoons lemon juice
- 1 12 lbs halibut or 1 12 lbs cod
- oil (for frying)
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 egg, beaten
- 1 cup ice water
- 2 tablespoons vegetable oil
- 12 wooden craft sticks (popsicle sticks) or 12 wooden skewers (popsicle sticks)
- salt
Method
- In a bowl, mix cabbages, kohlrabi, apples and purple onion.
- In a small jar with a tightfitting lid, combine the horseradish, garlic, mustard, oil, vinegar, honey, kosher salt and pepper.
- Shake well.
- Pour over cabbage mixture and toss.
- Set aside.
- Whisk the lemony jalapeno mayonnaise ingredients together.
- Set aside.
- Place fish on paper towels; gently press out all the moisture.
- Into a deep fryer or deep frying pan, pour oil to a depth of 2 inches.
- Heat oil until very hot.
- Meanwhile, in a large bowl, whisk together the flour, sugar, salt, egg, ice water and 2 tablespoons oil.
- Transfer to a tall, skinny container, such as a quart Mason jar.
- Cut fish into a dozen 2-by-3-inch cubes.
- Push a skewer in the middle of each, stopping about an inch from the end.
- Dip into the batter in a swirling motion, covering fish and a bit of the stick.
- Very gently shake off excess batter before placing fish into the hot oil.
- Hold the stick just a moment to seal the batter so fish sticks won't stick together, then drop them in; cook until golden brown, 8 to 10 minutes.
- Drain on paper towels.
- Sprinkle with salt if desired.
- Serve with Lemony Jalapeno Mayonnaise and Kohlrabi Apple Slaw.
