Crunchy Fried Fish with Remoulade and Creamy Cole Slaw

Though, I realize it may not be the most healthy of ways to prepare fish, there is nothing quite as tasty as a delicate piece of crispy fried fish. The crunchy and salty outter crust against the moist, tender, flaky fish is such a great combination.  It's made even better with a tangy remoulade dipping sauce and some cool creamy cole slaw. 

The supermarket was stocked full of a wild variety of fish yesterday, but what struck me was the outlandish prices.  Monk fish, which I recall from my youth was one of the least expensive on the market, was priced at $18.00 per pound.  Pompano, a fish unique to Florida and one we we rarely see in the midwest, was equally priced (though worth it) as was Halibut.  For my deep fried free for all, I decided to stick with a more economical fish and one that works in so many different preparations, Tilapia, which is about half the price.  I have found the simplest technique works best when it comes to frying.  I dredged the fish through a bit of flour seasoned with Old Bay, dunked it into an egg bath and covered it in panko bread crumbs.  After a shallow fry in a pan for approximately 5 minutes per side, this fish was perfectly crispy on the outside and tender and moist inside. 

I liken the remoulade dipping sauce to a spiced up version of tartare and cocktail sauce combined.  In a small food processor I combined mayonnaise, ketchup, sweet pickle relish, dill pickle relish, creole mustard, Worcestershire sauce, garlic, hot sauce, fresh dill and fresh parsley. 

The cole slaw could not be any easier.  Simply thinly slice green and red cabbage and place in a large mixing bowl.  Make the dressing by combining mayonnaise, apple cider vinegar, sugar, salt and pepper.  A very simple combination, but it provides that creamy, sweet, salty and sour combination that makes cole slaw so good.  Sparingly combine a dressing with the cabbage and refrigerate.