Cod Sandwich
- Vegetable oil, for frying
- Eight 2- to 3-ounce cod medallions, cut on bias
- 1 cup all-purpose flour
- 1 teaspoon seafood seasoning
- 2 cups egg wash (equal parts milk and whipped eggs)
- 2 cups Japanese breadcrumbs (panko)
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- 4 soft kaiser rolls
- 1/4 cup tartar sauce
- 2 cups shredded iceberg or Bibb lettuce
- 8 pickles, sliced lengthwise
- For the cod: Preheat vegetable oil in a deep-fryer to 375 degrees F. Then bread each medallion of fish with flour mixed with seafood seasoning.
- Tap off excess, and then dip in egg wash and finish in breadcrumbs, ensuring to coat evenly.
- After breading the fish, drop in the preheated oil and cook in batches until golden brown, flipping during the process.
- This should take 2 to 3 minutes.
- After frying, remove the fish from the oil, sprinkle with salt and pepper and place on paper towels.
- Allow the fish to drain excess oil.
- For the sandwiches: Heat a nonstick pan over medium-high heat until warmed.
- During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in the pan until browned, about 2 minutes.
- After the first bun, reduce the heat to medium and repeat the process with the remaining buns.
- To build the sandwiches, stack the bottom bun, spread tarter on the bottom bun, then add some lettuce, fish, pickles and finish with the top bun.
- Repeat with the remaining sandwiches.
vegetable oil, eight, flour, seafood seasoning, egg wash, japanese breadcrumbs, salt, unsalted butter, kaiser rolls, tartar sauce, shredded iceberg, pickles
Taken from www.foodnetwork.com/recipes/robert-irvine/cod-sandwich-recipe.html (may not work)