Bbq Fishwiches With Apple Kale Slaw Recipes

BBQ FISHWICHES WITH APPLE-KALE SLAW

BBQ Fishwiches with Apple-Kale Slaw image

Barbecue flavor kettle-cooked potato chips are the secret to these irresistible baked fish sandwiches. The apple and kale slaw is zingy and just slightly spicy from the addition of hot sauce. Serving the fish and slaw on soft rolls, like Portuguese rolls, or Texas-style toast, makes the sandwiches easy to eat.

Provided by Justin Chapple

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray
7 1/2 ounces barbecue flavor kettle-cooked potato chips (see Chef's Note)
All-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
Four 5-ounce pieces skinless cod fillet, each about 3/4-inch thick (see Chef's Note)
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
4 to 6 dashes Louisiana-style hot sauce
1 small garlic clove, finely grated
4 ounces kale, stemmed and thinly sliced (about 4 cups)
1/2 Honeycrisp or Pink Lady apple, cored and julienned
1/2 small red onion, thinly sliced
Softened butter, for brushing
4 split Portuguese rolls or 8 sliced Texas-style toast
Mayonnaise and barbecue sauce, for serving

Steps:

Preheat the oven to 450 degrees F. Set a wire rack over a large rimmed baking sheet and lightly coat it with cooking spray.
Pulse the potato chips in a food processor until coarsely ground; transfer to a shallow bowl or dish. Spread the flour in a second shallow bowl. Beat the eggs and a pinch of salt together in a third shallow bowl.
Dredge one piece of cod in the flour and shake off the excess. Dip the cod in the egg, then dredge in the potato chips, pressing to help it adhere; transfer to the prepared rack. Repeat with the remaining cod. Bake the cod until browned and cooked through, 13 to 15 minutes.
Meanwhile, whisk together the vinegar, oil, hot sauce and garlic in a large bowl; season with salt and pepper. Add the kale, apple and onion; toss well and season again with salt and pepper.
Heat a large skillet over medium heat. Lightly butter the cut sides of the rolls or both sides of the toasts. Working in batches if necessary, add the rolls or toasts to the skillet and cook until golden, about 2 minutes. (If using Texas toast, cook on both sides until golden.)
Transfer the crispy fish and slaw to the rolls or toasts and serve with mayonnaise and barbecue sauce.

SAUTEED KALE WITH APPLES

Sauteed Kale with Apples image

The stems can be tough on kale, so remove as much of the stem as possible.

Provided by suzanne

Categories Side Dish Vegetables Greens

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 white onion, sliced
2 Red Delicious apples, cored and cut into bite-size pieces
2 teaspoons apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
4 cups chopped kale leaves

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g

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