Crispy Fish with Coleslaw

For all you who follow the religious rules/suggestion to not eat "meat" on Fridays during Lent (last I checked fish was meat but whatever), here's a yummy recipe. My mom used to do this same kind of thing with salmon all the time, and everyone likes it. You can pretty much use any type of fish, but I've tried it with both salmon and white fish. The crunch on top comes from crushed pork rinds. If you've never had pork rinds because you think they're nasty, they're not. They are crunchy and savory. They are great with heavy dips. I also made a really good coleslaw that everyone liked.

Crunchy Spiced Mayo Fish

1 lb. white fish
3/4 c. mayo
2 tbsp. parmesan cheese
dash of each:
paprika
garlic powder
onion powder
oregano
(small dash) cayenne pepper
salt
black pepper
white pepper

~1 cup crushed pork rinds
butter

Take a lipped pan or baking dish and melt some butter in it. Lay fish in the pan. Mix all remaining  ingredients except for pork rinds, and spoon mayo mixture onto the fish. Spoon pork rind crumbs onto mayo evenly and bake at 350 F for about 10 minutes. Fish will flake and be opaque when done.

Coleslaw

1/2 head cabbage, chopped into roughly 1/4 in squares
1 c. mayonnaise
1/2 tsp. dry minced onion (or a dash of onion powder)
2 Tbsp. rice wine vinegar or balsamic vinegar
2 tsp. granular Splenda or equivalent liquid Splenda
1 tsp.Worcestershire sauce
1/2 tsp. salt
1/2 tsp.pepper
1/2 tsp. celery seed
Pinch chives, optional
1/8 tsp. onion powder
Dash cayenne pepper
1/4 teaspoon Old Bay seasoning
1/4 tsp. horseradish

Mix all ingredients except for cabbage, then add cabbage bit by bit until it's all covered. It may look like it's not enough sauce to cover everything, but as the slaw sits, it will get a bit soggier.