Pan Fried Sole and Cole Slaw

I know it’s been a while since my last post, just getting into the summer mode. You know, I love summertime! The heat – just like my food, the hotter the better! The green (okay sometimes brown) grass, blooming (okay sometimes drooping) flowers, birds (and those darn squirrels that keep eating all their food) at the feeder/fountain and of course a chilled white wine, cold beer, or something else that keeps you cool – nope, no variations here:). But it’s so short a season and I really do wish it would last longer. But like most things, there is a reason it happens as it does!

So spend less time in the kitchen and more time outdoors. This is a great coleslaw recipe! It’s hard to believe that one ingredient can provide such a unique taste to this slaw. I got this recipe from Chef Jennifer at the PC Cooking School in Markham. It truly puts anything I ever called coleslaw in my past, to shame. Thanks Jen! The ingredient – celery seed – just awesome!

I’ve pictured it here with a piece of sole, coated in a light beer batter. This is from my menu inspired by the “Imitation Game” movie. This is a great light meal for a hot summer day. Take your plate onto the patio – if you have one, otherwise find one of those TV stations that feature an island and water or something like that, sit back, enjoy and of course, cheers with your favorite drink, indoors or out!

1 cup beer
1 cup all-purpose flour
Salt and pepper
250g sole, perch, pickerel or any other type of fish
2 cups vegetable oil

Make the batter by combining the flour and beer – stir to combine
Heat the oil in a heavy bottom frying pan
Season the fish with salt and pepper
Dredge in the batter, gently lower into the hot oil – the oil should be about 325f – 350f
When browned, turn the fish over and cook for another minute or so until browned
Drain on paper towels

Cabbage Slaw
1 package cole slaw mix
¼ cup coriander, chopped
½ cup mayonnaise
2 tbsp. Dijon mustard
½ tsp celery seed
2 tbsp. olive oil
½ tsp sugar

Make the dressing by combining the mayonnaise, mustard, celery seed, salt, pepper and olive oil – taste it, season with additional salt, pepper, sugar if needed
Toss with the salad and coriander
This is best when it has had a chance to rest in the fridge for about 2 hours, but even without the resting, it’s great

Additions and Options – chopped jalapeno, grated carrots, dried cranberries, fresh blueberries, add some finely sliced red cabbage for an earthier taste, nuts, seeds – you get the idea – just imagine!