Beer Battered Pollock Sandwich & Autumn Broccoli Coleslaw
• 24 Highliner Beer Battered Pollock, 3 oz portions
• 12 Hamburger Buns
• 1 Large Head of Lettuce, core removed and chopped
• 6 Vine-ripened or beefsteak tomatoes, sliced into rounds
• 1 Large red onion, peeled and sliced paper thin
• 1 1/2 cups Tartar sauce, preferred brand
• 24 oz Broccoli stems, shredded OR pre-cut broccoli slaw mix
• 12 oz carrots, peeled and shredded
• 1 cup Sunflower seeds, toasted
• 1 cup Dried Cranberries
• 1 1/2 cups Olive oil
• 3/4 cup White wine vinegar
• 1/2 cup Sugar
Directions
- Prepare fish per package instructions.
- Place on a lightly toasted bun. Top with 2 Tbsp tartar sauce, 2 slices of tomato, thinly sliced red onions and approximately 1/2 cup chopped iceberg lettuce.
- Add vinegar and sugar to a bowl large enough to hold all salad ingredients. Slowly drizzle in reserved oil while whisking constantly to create a simple vinaigrette. Add remaining ingredients to bowl and toss well to coat all ingredients with vinaigrette.
- Serve each sandwich sliced in half and accompanied by approximately 4 ounces of autumn broccoli coleslaw.
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