Crispy Alaska Cod BLT Sandwich
February 26, 2024 • 0 comments
It’s a CBLT – add buttery, battered Alaska cod to this classic sandwich for a delectable dish!
- Prep Time:
- Cook Time:
Ingredients
- (1 Cup) All-Purpose Flour
- (1/4 Cup) Baking Powder
- (1/2 Cup) Milk
- (1/2 Cup plus 1 Tbsp.) Water
- (1 tsp.) Salt
- (3 teaspoons) Old Bay Seasoning
- (1 teaspoon) Cayenne Pepper
- (1 filet per sandwich) Pacific Cod Filets
- (For frying) Olive or Avocado Oil
- Potato Roll Buns
- (1, thinly sliced.) Large Tomato
- (Cooked til crispy.) Bacon
- Fresh Dill
- Sliced Dill Kosher Pickles
- (For serving) Romaine or Butter Lettuce Leaves
- (1/3 Cup) Light Mayonnaise
- (2 teaspoons) Lemon Juice
- (1/2 garlic clove) Garlic Clove, grated
Directions
- Step 1 – Mix the batter. In a large bowl, whisk together the flour, milk, water, baking powder, and salt until smooth. The batter will bubble up, but continue to stir until the bubbles dissipate and the batter is smooth. Add spices, stir again.
- Step 2 – Fry the cod. Line a baking sheet with paper towels and top with a wire cooling rack; set aside. Heat 1.5 inches of oil in a small cast iron skillet until it shimmers but isn’t smoking. Dip one piece of cod into the batter and drop directly into the skillet with oil. Cook each fillet one at a time, about 4 minutes on each side until golden brown with an internal temperature of 145F. Place fried fillets on the wire cooling rack to drain. Continue this process with each piece of cod.
- Step 3 – Make the sandwich spread. In a small bowl, combine the mayonnaise, lemon juice and garlic and set aside.
- Step 4 – Assemble sandwiches. Toast the buns. Spread mayonnaise mixture on each bun. Layer on pickles, dill, fish, tomatoes, bacon and lettuce. Serve immediately.
Note: Featured recipe is from Josh Hermes with Wild Alaskan Salmon & Seafood Company.
