Excerpted from FAMILY TABLE, © 2013 by USHG, LLC and Karen Stabiner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Recipe from Family Table by Michael Romano, Karen Stabiner (Rux Martin/Houghton Mifflin Harcourt, 2013)
© Marcus Nillson
Family meal gives sous chefs and line cooks the chance to shine outside the boundaries ofthe menu. Union Square Cafe executive sous chef Chad Shaner turned coleslaw into the perfect companion for a fried fish sandwich, creating one that is full of unexpected flavors, sweet, sour, and spicy. The fried fish has some secrets up its sleeve as well. It goes into the coating mix straight from a quick soak in seltzer, which yields a crisp crust with a light,almost airy feel. Graham crackers add sweetness and help the fish to brown more quickly.
For the coleslaw
- 1 cup shredded green cabbage
- 2 tablespoons finely chopped red onion
- 2 large radishes, grated
- 1 tablespoon chopped capers
- 1 tablespoon chopped sour pickles
- 1 teaspoon chopped sweet pickles
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- Pinch of salt
- 5-8 twists freshly ground black pepper
For the fish
- 3 cups vegetable oil
- 2 cups seltzer
- 1 pound skinless halibut, cod, grouper,or red snapper fillets, cut into 1 1/2-inchchunks
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- Old Bay Seasoning
- Kosher salt and freshly groundblack pepper
- 4 large tomato slices
- 4 hamburger buns or brioche rolls, splitand toasted
To make the coleslaw: Mix all the ingredients togetherin a medium bowl. Refrigerate.
To make the fish: In a large saucepan, heat the vegetableoil over high heat until it reaches 350 degrees on a deep-fatthermometer. (A bread cube dropped into the oil will turngolden brown in 45 seconds.)
Meanwhile, put the seltzer in a medium bowl. Add the fish andlet soak for 10 minutes. Mix the flour and cracker crumbs in asmall bowl.
Without drying the fish, dredge it in the flour mixture and placeon a plate until all the fish is coated. Fry in batches until goldenbrown, 2 to 3 minutes, turning once. Remove with a slottedspoon and drain on paper towels. Season with a sprinkle of OldBay and salt and pepper to taste.
To assemble the sandwiches: Place a tomato slice on eachof the bottom halves of the toasted buns. Cover with the fish, topwith the coleslaw, and serve.