BBQ FISHWICHES WITH APPLE-KALE SLAW

BBQ Fishwiches with Apple-Kale Slaw image

Provided by Justin Chapple

Time 40m

Yield 4 servings

Number Of Ingredients 16

Nonstick cooking spray
7 1/2 ounces barbecue flavor kettle-cooked potato chips (see Chef's Note)
All-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
Four 5-ounce pieces skinless cod fillet, each about 3/4-inch thick (see Chef's Note)
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
4 to 6 dashes Louisiana-style hot sauce
1 small garlic clove, finely grated
4 ounces kale, stemmed and thinly sliced (about 4 cups)
1/2 Honeycrisp or Pink Lady apple, cored and julienned
1/2 small red onion, thinly sliced
Softened butter, for brushing
4 split Portuguese rolls or 8 sliced Texas-style toast
Mayonnaise and barbecue sauce, for serving

Steps:

Preheat the oven to 450 degrees F. Set a wire rack over a large rimmed baking sheet and lightly coat it with cooking spray.
Pulse the potato chips in a food processor until coarsely ground; transfer to a shallow bowl or dish. Spread the flour in a second shallow bowl. Beat the eggs and a pinch of salt together in a third shallow bowl.
Dredge one piece of cod in the flour and shake off the excess. Dip the cod in the egg, then dredge in the potato chips, pressing to help it adhere; transfer to the prepared rack. Repeat with the remaining cod. Bake the cod until browned and cooked through, 13 to 15 minutes.
Meanwhile, whisk together the vinegar, oil, hot sauce and garlic in a large bowl; season with salt and pepper. Add the kale, apple and onion; toss well and season again with salt and pepper.
Heat a large skillet over medium heat. Lightly butter the cut sides of the rolls or both sides of the toasts. Working in batches if necessary, add the rolls or toasts to the skillet and cook until golden, about 2 minutes. (If using Texas toast, cook on both sides until golden.)
Transfer the crispy fish and slaw to the rolls or toasts and serve with mayonnaise and barbecue sauce.