Alaska Cod Po' Boy
- Preparation Time: 20 minutes
- Cook time: 25 minutes
- Yield: 12 sandwiches
Pan-fried Alaska Cod:
- 3-4 lbs Alaska Cod Fillets (4-5 oz each)
- Peanut Oil, as needed
- 16 oz toasted Pecans, ground
- 16 oz yellow Cornmeal
- 1 cup Flour
- 2 Tbsp Sea Salt
- 2 Tbsp Sugar
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper
- 1 cup Milk
- 4 Eggs, beaten
Spicy Tartar Mayo:
- 16 oz Mayonnaise
- 4 oz Pickle Relish
- 4 oz Celery, diced
- 2 oz Horseradish, prepared
- 2 Tbsp Ginger, fresh, chopped
- 1 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 2 tsp Garlic, fresh, chopped
- 2 tsp Chili Paste
- 2 tsp Sea Salt
- 1 tsp Garlic Powder
Assembly:
- 12 Hoagie Rolls
- 3 cups Lettuce, shredded
- 12 oz Tomatoes, chopped
- 12 oz Yellow Onion, chopped
- 12 oz Banana Peppers, chopped
Directions:
Pan-fried Alaska Cod: Rinse cod fillets, pat dry; cut into 4-5 oz portions.
Combine pecans, cornmeal, flour, salt, sugar, black pepper, and cayenne pepper. In a separate bowl, combine milk and egg. Dip each fish portion in milk mixture; coat with nut mixture in classic breading style.
Fry 1 or 2 pieces of fish in peanut oil for 3-4 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300ºF oven while frying remaining fish – or fry fish fillets to order.
Spicy Tartar Mayo: Combine all ingredients and mix well. Refrigerate.
Assembly: Spread Spicy Tartar Mayo on both sides of roll; place fillet on bottom half. Top with shredded lettuce, chopped tomatoes, onion, banana peppers and roll top.
Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)