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Ingredients
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Fried Fish
Fries
Coleslaw
Method
Fried Fish
- 1
Prepare the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well to combine all dry ingredients.
- 2
Make the Batter
Slowly whisk in the cold water until the batter is smooth and of a medium consistency. It should be thick enough to coat the back of a spoon.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Fish
Dip each fish fillet into the batter, allowing excess batter to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Drain the Fish
Once cooked, remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
Fries
- 6
Prepare the Potatoes
Peel the potatoes and cut them into thin strips to make fries.
- 7
Heat the Oil
In a separate deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, frying for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove fries and place them on a paper towel-lined plate.
- 9
Season the Fries
Sprinkle the hot fries with salt while they are still hot so the salt sticks.
Coleslaw
- 10
Prepare the Vegetables
In a large bowl, combine the shredded green cabbage and shredded carrots.
- 11
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 12
Combine
Pour the dressing over the cabbage and carrots, and toss until well coated. Refrigerate for at least 30 minutes before serving for the flavors to meld.
