Ingredients
1 large cabbage, shredded
1 carrot, shredded
1 tablespoon grated onion
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Sea salt & fresh ground black pepper to taste
Homemade Tarter Sauce
1 cup mayonnaise
2 teaspoons minced white onions
1/2 cup chopped bread & butter pickles, sweet or dill relish, whatever you fancy
Lemon juice to taste
Salt, pepper and garlic powder to taste
Blend together and refrigerate until ready to serve.
Buttermilk Battered Fish Fillets
1/4 cup buttermilk
1/2 teaspoon cider vinegar
1 tablespoon brown mustard
1/2 cup plain cornmeal
1 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Instructions
There is one southern tradition I believe in and that is draining cabbage of its water before making slaw. Nothing worse than ‘soupy’ slaw after setting around a few hours. A head of cabbage has a lot of moisture and by tossing it with 1 1/2 teaspoons of salt in a colander, letting it drain for an hour will remove the excess water allowing the slaw to remain nice and crisp throughout the meal, even for the next. Just be sure to rinse well under running water, drain and allow to dry on a towel before proceeding with the recipe.Mix the carrots and cabbage in a large bowl. Stir the remaining ingredients together and mix into the cabbage coating well. Refrigerate at least 2 hours and up to 6 hours before serving.
Whisk the buttermilk, vinegar and mustard in a wide bowl and add the fish fillets coating well. Let set for 30 minutes. Mix remaining ingredients in a shallow bowl and set aside.Coat a broiling pan with olive oil. Heat broiler oven to 475 F.Remove fillets one at a time and dredge in the cornmeal mixture. Place on the pan separating the fillets about an inch apart. Turn up the broiler to 500 degrees and place pan about 4 inches under the broiler. Cook about 4 minutes per side. Test fillets with a fork checking the thickest part of the fish. Serve with lemon wedges and tarter sauce.

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