Sunday, March 18, 2007
J and K awoke at dawn and headed for Lake Miramar to try their hands at catching some of the freshly-stocked rainbow trout. They came back with plenty of fish to make up a fish fry.
I did the dirty work of cleaning and fileting the fish, and later fried them up in a nice traditional, Southern cornmeal coating. I coated the fish with Lousiana fish fry mixed with a bit of flour and plenty of seasonings. I added some oven fries (I was already feeling guilty about the other fried things) on the side and made up a nice batch of coleslaw, too. Too bad I didn't remember to put the slaw out on the table at dinner time. Ah, well. J enjoyed it as an after-dinner snack.
Light and Crunchy Coleslaw
1/2 head of green cabbage, finely chopped
1/4 head of red cabbage, finely chopped
1 to 2 carrots, grated or julienned
1 shallot, minced (optional)
3 Tbsp sweet pickle relish
3 Tbsp light mayonnaise or non-fat plain yogurt (or any combination of the two)
Seasoned rice wine vinegar
Freshly ground black pepper
Combine all except rice wine vinegar and pepper in a bowl. Stir to combine. Season to taste with vinegar and pepper. Chill for at least 20 minutes before serving.
Also good with some cayenne pepper or salt-free Cajun seasoning (there's plenty of salt in the seasoned vinegar), Diced red or yellow sweet peppers make a great addition, too.
Posted by Make a Roux at 7:58 PM