Alaska Cod Po' Boy

Crusted pan-fried cod portions within a hoagie roll sandwich

  • 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)