Spicy Slaw Fish Sandwich

1. In a small bowl, combine apple cider vinegar, olive oil, honey, spicy brown mustard, celery salt, dry mustard, red pepper flakes, salt and pepper. Mix until combined and set aside.
2. In a larger mixing bowl, add green cabbage, purple cabbage, carrots, red onion, jalapeno, green onion, and cilantro. Add mixture from step 1 and toss until evenly distributed.
3. Cook Gorton’s® Beer Battered Fish Fillets according to package directions until reaching an internal temperature of 165˚F or higher.
4. For the garlic aioli, in a separate bowl, add mayonnaise, hot sauce, garlic, lemon juice, salt, pepper, and mix until combined.
5. Spread a thin layer of the garlic aioli on a toasted brioche bun and two Gorton’s® Beer Battered Fish Fillets. Layer spicy slaw on top and add dill pickles if desired. Top with remaining brioche bun. Serve and enjoy!

Ingredients:

• Gorton’s® Beer Battered Fillets
• Brioche Buns
• Dill Pickles

For the Spicy Slaw:

• ⅓ cup apple cider vinegar
• ⅓ cup olive oil
• 2 tbsp honey
• 1 tbsp spicy brown mustard
• 1 tsp celery salt
• 1 tsp dry mustard
• 1 tsp red pepper flakes
• Salt
• Pepper
• ½ of a green cabbage, chopped
• ½ of a purple cabbage, chopped
• 2 carrots chopped
• ½ of a red onion, sliced thinly
• 1 jalapeno, diced
• ¼ cup green onion, chopped
• ¼ cup cilantro, chopped

For Garlic Aioli Spread:

• 1 cup mayonnaise
• 1 tbsp hot sauce
• 3 tbsp garlic
• 2 tbsp lemon juice
• Salt
• Pepper