Fried Fish With Coleslaw Two Ways - cooking recipe

Ingredients

1 clove garlic, minced
1/2 cup mayonnaise + 5 tbsp
1/2 cup creme fraiche
5-6 tbsp olive oil
1/2 None red cabbage, finely sliced
1 tbsp sugar
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
6 tbsp apple juice
12 tbsp canola oil
1 None white cabbage, finely sliced
5 tbsp apple cider vinegar
2 None carrots, grated
1/2 cup sour cream
2 tbsp white wine vinegar
3 None types of fish, e.g., salmon, cod and monkfish
2 tbsp all-purpose flour

Preparation

For the aioli, combine garlic, 1/2 cup mayonnaise, creme fraiche, olive oil and 1 tsp salt. Mix until smooth then set aside.
For the red cabbage salad, sprinkle 1 tbsp sugar over red cabbage, season and set aside for about 30 mins. Toss with red wine vinegar, balsamic vinegar, apple juice and 4 tbsp canola oil then set aside.
For the white cabbage salad, mix white cabbage with 1 tsp salt and 1/2 tsp sugar and set aside for about 30 mins. Toss with apple cider vinegar, 4 tbsp canola oil, grated carrot, sour cream, 5 tbsp mayonnaise and 2 tbsp white wine vinegar. Set aside.
For the fish, heat remaining canola oil in a frying pan, season fish, dust with flour and fry for 2-3 mins per side. Serve with coleslaw and aioli.