Panko Crusted Cod Sandwich w/Lemon Remoulade


Onion Rolls or Buns
4 Pieces Cod or other White Fish
1 Bag Spring Mix
1 Red Onion, Julienned
1 Tomato, sliced

For Breading & Frying:
2 C. Panko Bread Crumbs
2 C. All-Purpose Flour
2 TBSP. Old Bay
1 TBSP. Salt
1 TBSP. Black Pepper
2 Eggs, lightly beaten
Vegetable Oil for Frying

For Lemon Remoulade
2 C. Mayonnaise
¼ Creole Mustard
2 Garlic Cloves, minced
2 TBSP. Chopped Parsley, Fresh
1 TBSP. Fresh Lemon Juice
2 tsp. Paprika
¾ tsp. Ground Red Pepper


1. For lemon remoulade, combine all ingredients and whisk together until blended. Cover and chill at least 30 minutes, or up to 3 days.

2. To bread fish, set up a standard breading procedure. Combine spices and flour in one bowl, followed by eggs in a second bowl, and then bread crumbs in a third bowl.

3. To bread, using one hand, place fish into flour bowl and coat. Using your other hand, drop the fish into the egg mixture and make sure it coats the fish. Using the hand, you used to place the fish in the flour, place and cover the fish in the breadcrumbs. Once covered, place the fish on a sheet tray and continue until all pieces of fish are breaded.

4. If desired, while breading fish, toast the buns for sandwiches.

5. To cook fish, heat about an inch of vegetable oil in a pan until it begins to lightly smoke. Place the fish in the pan and fry for 3-4 minutes, or golden brown, and then flip onto the other side. Cook for another 3-4 minutes, until the fish and the breading have reached a beautiful golden brown color.

6. To prepare sandwich, place bun down and smear a light bit of remoulade on both buns. Top the bottom bun with lettuce, then onion, followed by fish, and then the tomato and the top bun.

7. Serve immediately with hot french fries, freshly made potato chips, or coleslaw!