Cajun Fish & Roasted Potatoes with Apple Cabbage Slaw

Cajun Fish & Roasted Potatoes

with Apple Cabbage Slaw

35 MIN
2 Servings
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From the Test Kitchen

Our spin on classic fish and chips features crispy, panko-breaded cod with a kick of Cajun spice. We’re serving it alongside roasted garlicky potatoes, a crisp apple and cabbage slaw, and a tangy relish-mayo spiced with hot sauce.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Cajun Fish & Roasted Potatoes with Apple Cabbage Slaw
Title
  • 2 Cod Fillets
  • 1 Pasture-Raised Egg
  • ½ lb Red Cabbage
  • 1 Apple
  • ¾ lb Potatoes
  • 1 clove Garlic
  • 2 Tbsps All-Purpose Flour
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Hot Sauce
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the apple. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine the sliced apple and sliced cabbage in a bowl. In a separate bowl, combine the mayonnaise, pickle relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

Roast & finish the potatoes
2 Roast & finish the potatoes

Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add as much of the garlic paste as you'd like. Toss to coat; taste, then season with salt and pepper if desired.

Make the slaw
3 Make the slaw

Meanwhile, to the bowl of sliced apple and cabbage, add the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Bread the fish
4 Bread the fish

Meanwhile, pat the fish dry with paper towels. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Combine the flour and spice blend on a large plate. Place the breadcrumbs on a separate large plate. Season each with salt and pepper. Working one piece at a time, thoroughly coat the fish in the spiced flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the fish & serve your dish
5 Cook the fish & serve your dish

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked fish with the finished potatoes and slaw on the side. Top the fish with the sauce. Garnish the slaw with the almonds. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Cajun Fish & Roasted Potatoes

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter, core, and thinly slice the apple. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine the sliced apple and sliced cabbage in a bowl. In a separate bowl, combine the mayonnaise, pickle relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

2 Roast & finish the potatoes

Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl; add as much of the garlic paste as you'd like. Toss to coat; taste, then season with salt and pepper if desired.

Roast & finish the potatoes
Make the slaw
3 Make the slaw

Meanwhile, to the bowl of sliced apple and cabbage, add the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Bread the fish

Meanwhile, pat the fish dry with paper towels. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Combine the flour and spice blend on a large plate. Place the breadcrumbs on a separate large plate. Season each with salt and pepper. Working one piece at a time, thoroughly coat the fish in the spiced flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Bread the fish
Cook the fish & serve your dish
5 Cook the fish & serve your dish

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate; immediately season with salt. Serve the cooked fish with the finished potatoes and slaw on the side. Top the fish with the sauce. Garnish the slaw with the almonds. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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