Buttermilk Fried Fish & Coleslaw

To make the vinaigrette, slowly whisk mustard, red wine vinegar and salt in medium bowl until well blended. Set aside.

To make the coleslaw, cover sliced onions with red wine vinegar in a small bowl for 5 minutes then drain and discard vinegar. In a large bowl, mix cabbage, parsley, jalapenos, salt and the sliced onions together. Pour in enough vinaigrette to moisten the slaw, combine, taste, and adjust seasoning.

To make the fried fish, season the fish with some salt. Pour the buttermilk over the fish, cover and let it sit for 45 minutes in fridge. Check on it after 30 minutes to make sure that the fillets are still intact and not breaking (which they shouldn't). In order for the fish to not break apart, do not leave it sitting for more than 45 minutes.

Pour vegetable oil into a large pot, filling it no more than halfway. Place the pot on burner over medium heat until temperature of oil is 325 F. THE RIGHT TEMPERATURE IS VERY IMPORTANT.

In a shallow dish, combine flour, red chillies, salt and pepper. Remove fish from buttermilk, one at a time, wiping excess buttermilk and place in seasoned flour. Coat the entire fish, shake off excess flour, and dip back into buttermilk. Repeat the flour coating process again to produce a thicker and crunchy coating on fish. Do this for the rest of your fillets.

Fry the fish in the hot oil. Fry the fish until cooked through, golden and crispy, about 7 minutes. Drain on paper towels and allow to cool a few minutes before serving with coleslaw