It’s a “CBLT” with this Cod BLT from SNP Supporter Alaska Seafood. Add a crispy, battered Alaska cod to this classic sandwich for a delectable dish. Cod also contains vitamins A, C, and E!
For batter: | |
1 cup all-purpose flour | |
¼ cup baking powder | |
½ cup milk | |
½ cup plus 1 tablespoon water | |
1 teaspoon salt | |
3 teaspoons Old Bay seasoning | |
1 teaspoon cayenne powder | |
For sandwiches: | |
1 fillet of Alaska cod (about 1 ½ pounds), cut into six pieces to fit bun size | |
Canola or vegetable oil, for frying | |
6 potato roll buns | |
1 large tomato, thickly sliced | |
12 slices of bacon, cooked till crispy (alternative: add capers for saltiness) | |
Fresh dill | |
Sliced dill kosher pickles | |
Butter or romaine lettuce leaves, for serving | |
For spread: | |
1/3 cup light mayonnaise | |
2 teaspoons lemon juice | |
1/2 garlic clove, grated |
Add a crispy, battered Alaska cod to this classic sandwich for a delectable dish.
1. | In a large bowl, whisk together the flour, milk, water, baking powder, and salt until smooth. |
2. | The batter will bubble up, but continue to stir until the bubbles dissipate and the batter is smooth. Add spices, stir again. |
3. | Line a baking sheet with paper towels and top with a wire cooling rack; set aside. |
4. | Heat 1.5 inches of oil in a small cast iron skillet until it shimmers but isn’t smoking. |
5. | Dip one piece of cod into the batter and drop directly into the skillet with oil. |
6. | Cook each fillet one at a time, about 4 minutes on each side until golden brown with an internal temperature of 145F. |
7. | Place fried fillets on the wire cooling rack to drain. |
8. | Continue this process with each piece of cod. |
9. | In a small bowl, combine the mayonnaise, lemon juice, and garlic and set aside. |
10. | Toast the buns. Spread mayonnaise mixture on each bun. |
11. | Layer on pickles, dill, fish, tomatoes, bacon and lettuce. Serve immediately. |
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