Diver's Catch Recipe
A fried pollack filet, fried shrimp, & onion rings are piled on top of fresh crispy made fries & finished with a full side of zesty coleslaw. Served with house made tartar sauce & cocktail sauce.
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Ingredients
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Main Ingredients
Coleslaw
Sauces
Method
Main Ingredients Preparation
- 1
Prepare the fries
Cook the frozen French fries according to the package instructions until crispy. Set aside and keep warm.
- 2
Fry the pollack
Heat oil in a deep fryer or large skillet to 350°F (175°C). Season the pollack fillets with salt and pepper. Dredge each fillet in flour, then dip into beaten egg, and finally coat with breadcrumbs. Fry the fillets for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
- 3
Fry the shrimp
In the same hot oil, fry the shrimp for about 2-3 minutes or until they are pink and opaque. Remove and drain on paper towels.
- 4
Coleslaw Preparation
- 5
Make the coleslaw
In a large mixing bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 30 minutes before serving.