The City Magazine Since 1975

Fish Fry Side Dishes

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Apple Cider Vinegar Slaw


  • 1 head of cabbage, shredded
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 Vidalia onion, chopped
  • ¾ cup sugar
  • 1 cup apple cider vinegar
  • ¾ cup salad oil
  • 1 tsp. celery seed
  • 1 Tbs. salt


Cucumber, Onion, & Tomato Salad

(SERVES 6-8)

  • 1 ½ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ cup sugar
  • 1 bunch basil, chopped
  • 1 bunch mint, chopped
  • 1 Tbs. garlic, chopped
  • 6 cucumbers, chopped
  • 4 tomatoes, chopped
  • 1 red onion
  • Salt and pepper


Trae’s Granny’s Macaroni & Cheese

(Serves 6)

  • 8 oz. angel hair pasta, cooked and drained
  • 1 stick butter, melted
  • 5 eggs, beaten
  • 1 lb. cheese, shredded
  • 3 cups whole milk

Apple Cider Vinegar Slaw

Layer first five ingredients in a medium bowl. Pour sugar over top, but do not stir. In a large saucepan, mix vinegar, salad oil, and celery seed. Bring to a boil and, while still hot, pour into the bowl over the layered ingredients. Do not stir. Refrigerate overnight. When ready to serve, stir and drain excess liquid. Season with salt. Serve chilled.

Cucumber, Onion, & Tomato Salad

In a bowl, mix vinegar, olive oil, sugar, basil, mint, and garlic. Add cucumbers, tomatoes, and red onion. Sauce together. Season with salt and pepper.

Trae’s Granny’s Macaroni & Cheese

Preheat oven to 375°F.

Place cooked pasta in a medium bowl. Add butter and beaten eggs and mix until combined. Gradually add cheese, stirring continuously. Pour into a 6- x 9-inch baking dish and add milk until the mixture is covered. Bake for 25 minutes, or until the top is golden brown. Serve immediately.