The fame and popularity of the Eck's fish-fry extended well past its small town borders and patrons actually had to take numbers in order to be served on Friday evenings! By the time it was our turn to be seated, we were usually ready to faint from hunger, but it didn't matter...we would have waited even longer in order for our waitress to appear with the fish of choice... haddock. I can still picture the plates piled with thick pieces of crispy fish, golden fries, delicious coleslaw and crusty, French bread. I used to think that if some people gave up meat on Fridays as some sort of penance, this was the way to go!
Although haddock is harder to find these days, I continue to enjoy fish fry dinners at various locations where tradition still dictates that the dinners come with fries and coleslaw. Sometimes when I have tasted the slaw, though, I have wondered who made it and what were they thinking! Coleslaw has to have certain taste qualities for me to enjoy it...although, I have extended my favorites to include more than just the traditional cabbage/carrot/mayo style.
Today's recipe is especially refreshing with the inclusion of fruit. The pineapple is wonderful companioned with the cabbage and the unpeeled apple adds a satisfying, sweet crunch.
I only use traditional-style, Hellmann's mayonnaise...I have tried their other variations and do not care for the flavors. I do not consider Miracle Whip a true mayonnaise.
1/2 Med.-sized head of cabbage
1/2 C Hellmann’s mayonnaise
1 T Cider vinegar
3/4 tsp salt
1-2 tsp granulated sugar
1 8 oz can pineapple tidbits, drained
1 crisp red apple, cored, and chopped into chunks (do not peel)
1 tsp fresh lemon juice
Shred cabbage. Mix mayo, vinegar, salt, sugar; toss with pineapple and shredded cabbage. Toss apple chunks with lemon and add to salad. Blend gently but thoroughly. Refrigerate. Makes 5 servings.
This recipe can be doubled.