1 lb Cabbage, shredded
3 Ounces Scallions, thinly sliced
4 Ounces Radish, thinly sliced
2 Jalapeno Pepper (thinly sliced)
1/3 Cup Mayonnaise
1/4 Cup Rice Vinegar
1 1/2 Cups Mayonnaise
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest (grated)
1 teaspoon Dijon Mustard
3 Garlic Cloves (Minced)
6 Lemon (thinly sliced)
36 Pieces PubHouse® Battered Cod 2-3oz 491152
12 - 6 oz Sub Rolls (split + toasted)
Fresh Parsley Sprigs
SLAW: Combine all the ingredients for the slaw and season.
AIOLI: Combine all the ingredients for the slaw and season. Combine the ingredients for the aioli and season.
Fry lemon slices until lightly golden.
Prepare Pubhouse® Battered Cod according to label instructions.
Spread aioli on cut sides of rolls, top with slaw, cod, lemons and parsley and bun top.
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