Golden fried rockfish with a cabbage slaw and remoulade

Heat the canola oil to 300 degrees.

For the remoulade, grab a small bowl and combine the mayonnaise, one clove of minced garlic, lemon, tabasco, Worcestershire, minced green onion, 1 tsp dijon, and a pinch of both salt and black pepper.

In a separate bowl, combine the remaining Dijon, olive oil, apple cider vinegar, syrup, garlic, and a pinch of salt. Mix well and toss the cabbage, sliced scallions, and carrots in the same bowl.

When the canola oil has reached 300 degrees, take your rockfish, and season each side with salt and pepper, and then dredge in the 3 tbsp flour and set aside.

In another bowl, mix the remaining flour with the cornstarch and the beer, and mix well.

Gently place the rockfish in the batter so that the whole fish is covered, and then gently place in the hot oil and let fry for 5 minutes. Remove from the oil, let dry on a rack or paper towel, and sprinkle with a bit of salt.

When you are ready to plate, place a small amount of the remoulade sauce on the bottom of the plate, followed by the cabbage slaw, and top with the crispy fish. Enjoy!