Fish Essentials Ultimate Cape Cod Sandwich Recipes

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.

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.

THE ULTIMATE FISH FILLET SANDWICH

Steps:

• Preheat oven to 350'.
• Place a baking sheet in oven and let heat up for a good 20-25 minutes while.
• (this is to help keep the fish crispy on bottom of the fish fillet) while preparing the fillets.
• Set up a breading station with 3 separate deep bowls or containers.
• Add flour, kosher salt and black pepper to one containter and set aside.
• In the 2nd containter, add egg and milk , whipped up together and adding a touch of salt and black pepper , and set aside.
• In the 3rd containter add Panko breadcrumbs with more salt and black pepper.
• Cut halibut tail into 2 pieces.
• Dip each halibut fillet into the flour mixture first than into the egg mixture, and than into the panko breading.
• Set each fillet onto a cutting board or a plate to let rest 5 minutes.
• (this is to let the breading mixture settle on the fish fillet).
• Bring out baking sheet from oven and sprinkle some olive oil over the pan.
• Place halibut fillets on hot baking sheet ( it should sizzle when placing on sleet).
• Bake 30 minutes or until a golden brown.
• Split open the french bread and spread butter over each slice of french bread.
• Toast bread in oven until a light golden brown.
• Add tarter sauce to each toasted side of bread.
• Add the fish fillet to one side of bread.
• Add avocado, tomato and romaine lettuce on top of fish.
• Top with other side of bread and serve.

CAPE COD REUBEN SANDWICH

Steps:

• In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
• In a medium bowl, mix the slaw mix with the Russian dressing.
• Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
• Place the remaining 1 C flour on a large plate.
• Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
• Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
• Transfer to paper towels to drain.
• Place bread on a baking sheet.
• Broil until toasted. Transfer toasted side down onto a plate.
• Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
• dig in!