For the slaw:
- 1/4 cup cider vinegar
- 2 tablespoons light agave syrup or acacia honey
- 1 teaspoon celery seed
- Salt, to taste
- 2 tablespoons canola oil
- 1 small head iceberg lettuce or young white cabbage, shredded
For the fishwiches:
- 1 tablespoon olive oil or canola oil
- 1 cup flour
- Salt and pepper
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon Old Bay Seasoning
- 2 large eggs
- 1 teaspoon Tabasco sauce
- Juice of 1 lemon
- 4 fillets sustainable white fish, such as sole or tilapia
- 2-3 tablespoons butter, to sauté fish and butter griddled rolls, divided
- 4 brioche rolls, split and griddle-toasted
For the slaw, combine the dressing ingredients together and toss with lettuce or cabbage. Chill until ready to serve.
Heat the oil over medium to medium-high heat in a large skillet. Season the flour with salt, pepper, garlic and Old Bay. Beat the eggs with Tabasco and lemon juice.
Melt 2 tablespoons butter into the oil. When it foams, swirl it around the pan. Coat the fish in the flour, then the eggs, then add to the pan, two at a time. Sauté the fish until golden, 2-3 minutes on each side.
Lightly butter and griddle the rolls.
Serve the fish on rolls with a little slaw on top and salt-and-vinegar chips alongside.