Fried Fish Sandwich with California Avocado Slaw

Serves: 4


California Avocado Slaw
1 ripe, Fresh California Avocado seeded and peeled
1 jalapeƱo
1 lemon juiced
1/4 cup dill pickle juice
1/4 cup chopped fresh tarragon leaves
1/3 cup chopped parsley
2 Tbsp. finely chopped chives
4 cups shredded cabbage
Fried Fish Sandwich with California Avocado Slaw
1 lb. ling cod, cut into 4 portions skin and bones removed
1 tsp. salt divided
1 Tbsp. neutral oil for frying
1 large egg yolk
1 cup ice water or light beer
3/4 cup all-purpose flour
2 Tbsp. cornstarch
4 brioche buns
4 dill pickle slices
1 ripe, Fresh Avocado seeded, peeled and thinly sliced
California Avocado Slaw (see make-ahead recipe above)

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit