Cod with Mango Slaw
September 7, 2019
servings per container
Amount Per Serving
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1/2 head red cabbage, thinly sliced
1 mango, diced
2 cloves garlic, minced
1 tbsp white vinegar
1/2 cup mayonnaise
1 tbsp sugar
1/2 jalapeño, minced
3 eggs, beaten
Salt, to taste
Ground black pepper, to taste
2 cups panko bread crumbs
1 lb cod, cut into 3 oz portions
Vegetable oil, as needed for frying
1. To create the mango slaw: In a medium bowl, combine the cabbage, mango, garlic, white vinegar, mayonnaise, sugar, and jalapeño. Mix to combine.
2. Place the eggs in a medium bowl, and season with salt and pepper. Place the panko in a separate bowl. Dip the cod pieces in the egg mixture, then the panko mixture to coat.
3. Heat the vegetable oil over medium heat and fry the fish until golden brown on both sides.
4. Serve hot with the mango slaw on top.
Before opening the pressure cooker, use one of the included plastic or other utensil to carefully turn the pressure valve to "RELEASE" and then wait 2-3 minutes for the steam to be released and the red floater valve is in the down position before opening the cooker. When opening the cooker, use pot holders, and always keep your body, face and hands away from the steam vent. Be sure to stand behind the lid as you open it so the hot steam and condensation don't get on you. As with all kitchen appliances, be sure to keep the cooker out of reach of children.