Crispy Alaskan Cod BLT Sandwich
Recipe courtesy of Alaska Seafood Marketing Institute
Ingredients:
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
Sandwiches
- 1 ½ pounds Alaskan cod (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 bacon (cooked until crispy (alternative: add capers for saltiness))
- Fresh dill
- Sliced dill kosher pickles
- Butter or romaine lettuce leaves (for serving)
Spread
- ⅓ cup light mayonnaise
- 2 teaspoons lemon juice
- ½ garlic clove (grated)
Instructions:
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 Old Bay and cayenne, and stir again.
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 four minutes on each side until golden brown with an internal temperature of 145 degrees Fahrenheit.
- Place fried fillets on the wire cooling rack to drain. Continue this process with each piece of cod.
Make the sandwich spread
- In a small bowl, combine the mayonnaise, lemon juice, and garlic, and set aside.
Assemble sandwiches
- Toast the buns. Spread mayonnaise mixture on each bun. Layer on pickles, dill, fish, tomatoes, bacon, and lettuce. Serve immediately.