A NOTE ON THE SLAW –
First, I used a kale, cabbage, and carrot blend from Whole Foods, but any slaw mix will work! Second, I prefer the Sir Kensington’s Chipotle Mayo because it has great flavor and is made with real, clean ingredients. Aaaaaand it was on sale at Whole Foods when I went grocery shopping, so it as a win-win.
Another great option is the Primal Kitchen Avocado Oil Mayo. Don’t have either of those on hand? No worries, just use regular mayo and add in a chopped jalapeño or a little hot sauce. Also – half of a jar may seem like a lot of mayo for this recipe, but once the slaw is placed in the fridge, it tends to dry up, so to prevent that I added more mayo at the start.
A NOTE ON THE FISH –
If you don’t like cod, use another flaky fish! I love the subtle taste of cod and the fact that it reminds me of home. Tilapia or Halibut would be great too! Also, I prefer coconut oil because it adds a little flavor while cooking the fish and makes it super crispy. If you have a different oil preference, go ahead and use it!
Don’t love fried things? That’s a-okay! Bake the fish at 400 for 15-20 minutes and it is just as tasty! Again, this recipe is super easy to make accomodations for your specific diet/preferences.