Fish Sandwich Recipe
Panko-breaded and fried Atlantic cod on toasted pullman bread with Sriracha aioli, habagardill pickles, red onion, tomato, and lettuce.
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Ingredients
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Fish and Bread
Sriracha Aioli
Toppings
Method
Preparing the Fish
- 1
Prepare the Breading Station
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 2
Coat the Cod
Pat the cod fillets dry with paper towels. Dredge each fillet in flour, shaking off the excess. Dip into the beaten eggs, then coat evenly with panko breadcrumbs.
Frying the Fish
- 3
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until hot but not smoking.
- 4
Fry the Fillets
Carefully add the breaded cod fillets to the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Making the Sriracha Aioli
- 5
Combine Ingredients
In a small bowl, mix together the mayonnaise, Sriracha sauce, and lemon juice until smooth and well combined.
Assembling the Sandwich
- 6
Toast the Bread
Lightly toast the Pullman bread slices until golden brown.
- 7
Build the Sandwich
Spread a generous amount of Sriracha aioli on the bottom slice of toasted bread. Place the fried cod fillet on top, followed by habagardill pickles, slices of red onion, tomato, and lettuce. Top with the second slice of bread.