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Ingredients
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For the Rum Battered Cod
For the Creole Tartar Sauce
For the Cabbage Slaw
Method
For the Rum Battered Cod
Prepare the Battering Mixture
In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the rum and ice-cold water until a smooth batter forms.
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Cod
Dip each cod fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
For the Creole Tartar Sauce
Mix the Ingredients
In a bowl, combine mayonnaise, Dijon mustard, diced pickles, chopped capers, lemon juice, hot sauce, and chopped cilantro. Mix well and refrigerate until ready to serve.
For the Cabbage Slaw
Combine the Slaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrots, and sliced red onion. In a separate bowl, whisk together apple cider vinegar, olive oil, salt, black pepper, and sugar. Pour the dressing over the slaw and toss to combine.