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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
- 1
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.
- 2
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
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
- 4
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
- 5
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.