Beer Battered Pollack Sandwich & Autumn Broccoli Coleslaw
  1. Prepare fish per package instructions.
  2. Place on a lightly toasted bun. Top with 2 tbsp. tartar sauce, 2 slices of tomato, thinly sliced red onions and approximately ½ cup chopped iceberg lettuce.
  3. Add Vinegar and Sugar to a bowl large enough to hold all salad ingredients. Slowly drizzle in reserved oil oil while whisking constantly to create a simple vinaigrette. Add remaining ingredients to bowl and toss well to coat all ingredients with vinaigrette.
  4. Serve each sandwich sliced in half and accompanied by approximately 4 ounces of autumn broccoli coleslaw.
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