Crispy Alaska Cod BLT


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.

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!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.