California Avocado Slaw

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1 ripe, Fresh California Avocado seeded and peeled

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1 jalapeño

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1 lemon juiced

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1/4 cup dill pickle juice

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1/4 cup chopped fresh tarragon leaves

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1/3 cup chopped parsley

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2 Tbsp. finely chopped chives

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4 cups shredded cabbage

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Fried Fish Sandwich with California Avocado Slaw

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1 lb. ling cod, cut into 4 portions skin and bones removed

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1 tsp. salt divided

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1 Tbsp. neutral oil for frying

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1 large egg yolk

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1 cup ice water or light beer

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3/4 cup all-purpose flour

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2 Tbsp. cornstarch

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4 brioche buns

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4 dill pickle slices

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1 ripe, Fresh Avocado seeded, peeled and thinly sliced

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California Avocado Slaw (see make-ahead recipe above)

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*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 CaliforniaAvocado.com/recipes.