• 1/4 cup cider vinegar
• 2 tablespoons light agave syrup or acacia honey
• 1 teaspoon celery seed
• Salt, to taste
• 2 tablespoons canola oil
• 1 small head iceberg lettuce or young white cabbage, shredded

For the slaw, combine the dressing ingredients together and toss with lettuce or cabbage. Chill until ready to serve.

Heat the oil over medium to medium-high heat in a large skillet. Season the flour with salt, pepper, garlic and Old Bay. Beat the eggs with Tabasco and lemon juice.

Melt 2 tablespoons butter into the oil. When it foams, swirl it around the pan. Coat the fish in the flour, then the eggs, then add to the pan, two at a time. Sauté the fish until golden, 2-3 minutes on each side.

Lightly butter and griddle the rolls.

Serve the fish on rolls with a little slaw on top and salt-and-vinegar chips alongside.

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