Fried Whitefish with Classic Coleslaw - Andrew Zimmern

Ingredients

• 3 egg yolks
• 1 teaspoon Dijon mustard
• 1 tablespoon white vinegar
• 1 cup canola oil
• 1 cup olive oil
• 3 tablespoons parsley, minced
• Juice and zest of 1 lemon
• 3 tablespoons capers, minced
• 3 tablespoons sweet pickle, minced
• 2 tablespoons tarragon, minced
• 2 pounds whitefish filets, trimmed and cut into 4 to 5-ounce filets
• 1-quart vegetable oil
• 3 eggs
• 1 cup flour, seasoned with salt and pepper
• 2 cups Ritz crackers, pulsed in a food processor to make bread crumbs
• 5 cups thinly shaved cabbage, tossed with 2 tablespoons salt and drained in a colander for 6 hours
• 1 shallot, minced fine
• 2 teaspoons dry mustard
• 1 tablespoon ground celery seed
• 2 carrots, julienned
• 2 ribs celery, sliced thin
• 2 tablespoons sugar
• 1/2 mayonnaise
• Sea salt and black pepper