Ingredients
- Oil for frying
- 3 tablespoons (36g) homemade blackened seasoning
- 2 cups (250g) all-purpose flour
- 2 cups (100g) panko breadcrumbs
- 3 eggs , beaten
- 4 fresh cod filets
- salt and pepper to taste
- 4 Kaiser rolls
- 2 tablespoons (28g) butter , softened
- homemade tartar sauce
- Boston Bibb lettuce , washed and dried
- 2 heirloom tomatoes , sliced
- 1 onion , sliced
Instructions
- Heat oil in a large skillet. When deciding what oil to use, the most important factor is the smoke point of the oil. The smoke point is the temperature the oil stops simmering and begins to smoke. You want to use an oil that has a high smoke point to prevent burning. Neutral oils, such as canola and vegetable oil, are perfect for this dish because you don’t want the oil to impact the flavor of the dish. I used canola oil which has a smoke point of 400°F (200°C).
- Next it’s time to set up your dredging station. In a wide deep container (Tupperware works perfectly if you don’t have enough mixing bowls) mix together homemade blackened seasoning and flour. Set aside. In a separate container, add breadcrumbs. Set aside. In a separate container, beat eggs. Set aside. This is your dredging station.
- Rinse fish filets and pat dry with paper towel. It is important the fish is dry before frying. This will help prevent the fish from getting tough and mushy during the cooking process.
- Season fish with salt and pepper to taste. Coat filets lightly in flour, then completely cover in egg and panko. Add fish to hot oil and fry until golden brown and crispy. About 5 minutes per side. When done, transfer to a paper towel lined plate.
- Heat a separate skillet over high heat.
- Spread butter on both halves of each roll and grill the rolls until golden. About 1 minute.
- Spread tartar sauce on bun, follow with lettuce, tomato and onion and top with fish filet and more tartar sauce if you like it saucy.
- Enjoy with homemade fries or classic potato chips to complete your meal.
Leave a Reply