It’s a “CBLT” with this Cod BLT from SNP Supporter Alaska Seafood. Add a crispy, battered Alaska cod to this classic sandwich for a delectable dish. Cod also contains vitamins A, C, and E!
| For 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 | |
| For sandwiches: | |
| 1 fillet of Alaska cod (about 1 ½ pounds), 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 of bacon, cooked till crispy (alternative: add capers for saltiness) | |
| Fresh dill | |
| Sliced dill kosher pickles | |
| Butter or romaine lettuce leaves, for serving | |
| For spread: | |
| 1/3 cup light mayonnaise | |
| 2 teaspoons lemon juice | |
| 1/2 garlic clove, grated |
Add a crispy, battered Alaska cod to this classic sandwich for a delectable dish.
| 1. | In a large bowl, whisk together the flour, milk, water, baking powder, and salt until smooth. |
| 2. | The batter will bubble up, but continue to stir until the bubbles dissipate and the batter is smooth. Add spices, stir again. |
| 3. | Line a baking sheet with paper towels and top with a wire cooling rack; set aside. |
| 4. | Heat 1.5 inches of oil in a small cast iron skillet until it shimmers but isn’t smoking. |
| 5. | Dip one piece of cod into the batter and drop directly into the skillet with oil. |
| 6. | Cook each fillet one at a time, about 4 minutes on each side until golden brown with an internal temperature of 145F. |
| 7. | Place fried fillets on the wire cooling rack to drain. |
| 8. | Continue this process with each piece of cod. |
| 9. | In a small bowl, combine the mayonnaise, lemon juice, and garlic and set aside. |
| 10. | Toast the buns. Spread mayonnaise mixture on each bun. |
| 11. | Layer on pickles, dill, fish, tomatoes, bacon and lettuce. Serve immediately. |
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