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Ingredients
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Fish Fillet
Fries or Coleslaw
Method
Fish Fillet Preparation
- 1
Prepare the Fish
Rinse the fish fillets under cold water and pat them dry with paper towels.
- 2
Season the Fish
Sprinkle the salt, black pepper, and lemon juice evenly over both sides of the fillets. Let them marinate for about 15 minutes.
- 3
Dredge the Fish
Set up a breading station: Place the flour in one shallow dish, beat the eggs in another dish, and place the bread crumbs in a third dish.
- 4
Coat the Fish
Dredge each fillet in flour, shaking off the excess. Dip into the beaten eggs, and then coat with bread crumbs, pressing gently to adhere.
- 5
Add Cheese
Sprinkle shredded cheddar cheese on top of each breaded fillet before frying.
Cooking the Fish
- 6
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 7
Fry the Fish
Carefully add the breaded fillets to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 8
Fries Preparation
- 9
Prepare the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 10
Heat the Oil for Fries
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).
- 11
Fry the Potatoes
Carefully add the soaked potatoes to the hot oil in batches and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.
Coleslaw Preparation
- 12
Mix the Vegetables
In a large bowl, combine the shredded cabbage and shredded carrots.
- 13
Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 14
Combine and Chill
Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
