Review Your Order

Shopping Cart

  • 0 Total
  • $0.00

New in Cooking

Staub White and more

Fried Cod with Asian Slaw

Serves: Serves 4


For the slaw:
  • 2 small shallots, finely chopped
  • 1 fresh jalapeno, cored, seeded and finely chopped
  • 2 tablespoons honey
  • ¼ cup rice vinegar
  • Juice of 1 lime
  • 3 tablespoons fish sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 1 6-ounce package coleslaw mix
  • 1 small red pepper, stem and seeds removed, julienned
  • 6–8 mint leaves, chopped
  • ¼ cup cilantro, lightly chopped
  • ¼ cup peanuts, toasted and coarsely chopped

  • 4 5-ounce fillets of cod or other firm white fish
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 tablespoons vegetable oil


Combine the shallots, jalapeno, honey, rice vinegar, lime juice, fish sauce and soy sauce in a small bowl, drizzle in the oil and whisk to combine.

In a large bowl combine the cabbage, red pepper, mint and cilantro. Drizzle with enough vinaigrette to coat. Toss well and let stand while you fry the cod.

Season fish with salt and pepper. Place the flour on a dinner plate and dredge fillets in the flour to lightly coat, pat off any excess. Heat a large sauté pan over medium-high heat. Add the oil and once hot place the fillets in the pan, presentation side down. Cook until golden brown, about 3 minutes. Turn and continue to cook until fish flakes and is opaque in the center, another 3 to 4 minutes depending on thickness of fillets.

Mound the Asian slaw in the center of 4 dinner plates and top each with the cod, garnish with chopped peanuts.

Tested and perfected in the Sur la Table Cooking Class Program

These Are Perfect For This Recipe

Sur La Table® Tri-Ply Stainless Steel Sauté Pan, 5 qt.

Stars: 4.5

  • Now:
  • Was:

New Our versatile tri-ply sauté pan features a large surface area and high sides perfect for sautéing vegetables, searing meat and fish, or even pan-frying chicken. The possibilities are endless! Plus, this pan makes deglazing a breeze—just add ... More About Sur La Table Tri Ply Stainless Steel Saute Pan 5 qt »

Standard Shipping Rates Apply
In Stock and Ready to Ship

Kishibori Shoyu (Pure Artisan Soy Sauce)

Stars: 5.0

Pure artisan soy sauce is slowly fermented in 100-year-old barrels on a small island in Japan's inland sea. Unadulterated and preservative free. More About Kishibori Shoyu Pure Artisan Soy Sauce »

Standard Shipping Rates Apply
In Stock and Ready to Ship

Sur La Table® Lime Honey

Stars: 5.0

Cultivated in the Provence region of France, this honey—also known as linden honey—is praised for its bright, slightly tart taste and exquisite fragrance. The unique flavor profile is completely natural and comes from the nectar of lime... More About Sur La Table Lime Honey »

OXO® Citrus Juicer

Stars: 5.0

Citrus juicer has two different-size reamers perfect for lemons, limes, oranges and small grapefruits, and our clever reamer design makes juicing easy and efficient. For recipes, use the measurement markings for the perfect amount of juice every time... More About OXO Citrus Juicer »

Standard Shipping Rates Apply
In Stock and Ready to Ship
Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?