Crispy Fish with Two-Way Vegetable Slaw Recipe

Name: Crispy Fish with Two-Way Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces chopped raw apple smoked bacon; 1 medium parsnip, skin removed and peeled into thinly strips; 3 new potatoes, thinly sliced; 1/2 small sweet potato, peeled and thinly sliced; Salt; Freshly ground black pepper; 4 gulf fish fillets (6 to 8 ounces) such as pompano, catfish, grouper, etc.; 1 cup flour; Essence, recipe follows; 1/2 cup julienne salsify, blanched; 1/2 cup julienne celery root, blanched; 1/2 cup julienne fennel, blanched; 2 tablespoons rice wine vinegar; 1 1/2 tablespoons sesame oil; 1/4 cup chopped peanuts; 2 tablespoons chopped chervil; 2 cups Roasted Red Pepper Sauce, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

4 ounces chopped raw apple smoked bacon
1 medium parsnip, skin removed and peeled into thinly strips
3 new potatoes, thinly sliced
1/2 small sweet potato, peeled and thinly sliced
Salt
Freshly ground black pepper
4 gulf fish fillets (6 to 8 ounces) such as pompano, catfish, grouper, etc.
1 cup flour
Essence, recipe follows
1/2 cup julienne salsify, blanched
1/2 cup julienne celery root, blanched
1/2 cup julienne fennel, blanched
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
1/4 cup chopped peanuts
2 tablespoons chopped chervil
2 cups Roasted Red Pepper Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Preheat the fryer.", "In a saute pan, over medium-high heat, render the bacon until crispy, about 4 to 6 minutes.", "Remove from the pan and drain on paper towels.", "Set the bacon fat and crispy bacon aside.", "Fry the parsnips, new potatoes and sweet potatoes until crispy.", "Remove from the oil and drain on paper towels.", "Season the potatoes with salt and pepper.", "Season the fillets with salt and pepper.", "Season the flour with Essence.", "Dredge the fillets in the seasoned flour.", "In a large skillet, reheat the bacon fat.", "When the fat is hot, pan-fry the fillets until crispy, about 3 to 4 minutes on each side.", "Remove the fillets from the pan and drain on paper towels.", "In a mixing bowl, toss the salsify, celery root, fennel, vinegar, sesame oil, peanuts, and chervil together.", "Season with salt and pepper.", "Add the reserved bacon and fried crisps and toss completely.", "To serve, spoon the sauce in the center of each plate.", "Lay the fillets in the center of each sauce.", "Mound the slaw on top of each fillet.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 ounces chopped raw apple smoked bacon, 1 medium parsnip, skin removed and peeled into thinly strips, 3 new potatoes, thinly sliced, 1/2 small sweet potato, peeled and thinly sliced, and more.

Yes, Crispy Fish with Two-Way Vegetable Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Fish with Two-Way Vegetable Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions