Cod Sandwich Recipes

FRIED COD SANDWICH RECIPE BRINGS TENDER AND CRISPY TOGETHER

Steps:

• Pat the cod fillets dry.
• Combine the panko breadcrumbs, garlic powder, and onion powder in a bowl. Place the flour in a separate bowl. Whisk the eggs with the water in a third bowl.
• Dredge each fillet in flour, egg wash, and finally the breadcrumb mixture. Then, set aside.
• Heat the vegetable oil in a shallow pan to 350 F. When the oil is heated, cook the fish in batches for 3 minutes per side. Remove from the oil, and place on a paper town to let the excess oil drain.
• Assemble the sandwiches by placing the cod fillet, tartar sauce, sliced tomatoes, pickles, and lettuce on a fresh bun. Serve immediately.

CRISPY COD SANDWICH

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
• Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
• Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
• Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.

BAKED FISH SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the fish fillets in a shallow baking dish. Sprinkle with garlic, and squeeze lemon juice over them. Dot with pieces of butter.
• Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily with a fork. Spread steak sauce on the cut side of the bottoms of the buns. Top with pieces of fish, then drizzle with Ranch dressing. Place the top buns over the filling, and serve.