Crispy Cod Sandwich Recipes

CRISPY BAKED COD SANDWICH

Steps:

• 1. Pre heat oven to 375 degrees. 2. Gather ingredients, measuring cups, 4 bowls, baking sheet, whisk, knife and cutting board. 3. Set up 3 bowls. Bowl #1 with the flour. Bowl #2 with 3 eggs that were beaten with the whisk well. Bowl #3 mix panko, cayenne, garlic powder, pinch of salt and pepper. Set bowls up in order of 1-2-3. 4. Cut your cod into sandwich size chunks. If the cod is extra wide, you may want to fillet the fish to be thinner. 5. Take each piece of cod and cover with flour in bowl #1, then in the egg of bowl #2, followed by the panko coating mixture. 6. Set onto the baking sheet and complete each piece of cod the same way. Make sure to get a lot of the panko mixture on the cod for that nice crunch. 7. Bake for 30-35 minutes. 8. As the cod bakes, start your sauce and chop the cabbage. 9. Make the boom boom sauce. Grab a bowl and add mayo, ketchup, chili sauce and sriracha. Give a good mix. 10. Assemble your baked cod sandwiches with the bun, cabbage, a piece of cod, a squeeze of lime (optional), and a drizzle of boom boom sauce. 11. Enjoy!

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.

COD SANDWICH

Steps:

• 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.