This recipe makes about 10 cups slaw, more than needed for the final recipe, and will keep for up to three days in the refrigerator. Sandwich assembly 1 1/2 pounds Atlantic cod fillets, skin and ...

Pure olive oil, for frying. 2 pounds skinless monkfish or cod fillets, cut into 2-inch-long pieces. Kosher salt. All-purpose flour, for dredging. 1 onion, finely chopped ...

This makes 6 to 8 cups slaw, possibly more than is needed for the rest of the recipe; the slaw will keep, covered and refrigerated, up to 3 days. Malt vinegar aioli 1 whole egg ...