A fish sandwich you will have dreams about. Light, flaky cod enveloped by crispy panko, complimented by tangy coleslaw, on a buttery bun.

What’s not to love?

Serves: 4
Time: 30 minutes


Mise en Place
STAPLES DAIRY
1/4 cup mayo 2 large eggs, beaten
1 tsp dijon mustard 1/4 cup butter, melted
1 tsp pickle juice VEGGIES
1/4 tsp celery seeds 1 cup cabbage, shredded
ap flour 1/4 cup carrot, grated
panko BREAD
canola oil potato rolls
1/2 tsp white pepper FISH
1/4 tsp sea salt 1 piece (~.75lb) cod
kosher salt

Equipment
3 big plates
1 skillet, medium hot
1 mixing bowl
1 broiler
1 plate, adorned with paper towels

Directions
Step Action
1 combine mayo, mustard, pickle juice, celery seedds, white pepper, and sea salt. taste and adjust
2 fold cabbage and carrot into mayo dressing, set aside
3 take cod out of fridge. With the thick end, cut into 2 pieces and butterfly it. cut the middle into one piece, with the top slice in two. you are looking to manufacture 3 patties and two sticks. One will sandwich will have two sticks. More panko == better? you decide
4 season fish
5 arrange 3 plates for your fry station, first has flour, second egg, third panko
6 Pour oil in skillet till you get about 1/2 inch of depth. Heat. After a few minutes, use a panko crumb to test if its ready.
7 when oil is ready, dip fish in flour, both sides, shake of excess, then in egg, shaking off extra, then panko, and then into the skillet. I do this one fish at a time.
8 fry 3-4 minutes a side, until browned and deliciousness maximized
9 meanwhile, butter the rolls and broil till just toasty
10 when fish is done, evac to plate with paper towels to drain
11 to assemble, place fish on bottom portion of bun, top with coleslaw mixture, then place top bun
12 serve hot.