by Rachael Ray Show Staff 11:00 PM, July 1, 2013

Aired July 1, 2013

Serves 4
For the Slaw:
1/4 cup cider vinegar
2 tablespoons light agave syrup or acacia honey
1 teaspoon celery seed
Salt, to taste
2 tablespoons canola oil
1 small head iceberg lettuce or young white cabbage, shredded
1 tablespoon olive oil or canola oil
1 cup flour
Salt and pepper
1 teaspoon garlic powder or granulated garlic
1 teaspoon Old Bay Seasoning
2 large eggs
1 teaspoon Tabasco sauce
Juice of 1 lemon
4 filets of sustainable white fish, such as sole or tilapia
2 to 3 tablespoons butter, to saut fish and butter griddled rolls
4 brioche rolls, split and griddle-toasted

For the slaw, combine dressing ingredients together and toss with lettuce or cabbage. Chill until ready to serve.

Heat oil over medium to medium-high heat in a large skillet. Season the flour with salt, pepper, garlic and Old Bay. Beat eggs with Tabasco and lemon juice.

Melt 2 tablespoons butter into the oil. When it foams, swirl it around the pan. Coat fish in flour then eggs and add to pan, two at a time. Saut fish until golden, 2-3 minutes on each side.

Lightly butter and griddle rolls.

Serve fish on rolls with a little slaw on top and salt-and-vinegar chips alongside.