Anchorage/Denali Anadromous (Alaskan), Backbone Cheers Palmer!, Barrell Craft Bourbon, Benchmark Bourbon, Blantons, Buffalo Trace, Bulleit 10 Year, Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch, Jim Beam, Kentucky Owl Wiseman, Knob Creek, Larceny, Makers 46, Makers Mark, McTavish, Old Forester, Penelope Crème Brule, Penelope Valencia, Port Chilkoot Boatwright (Alaskan), Traveler Whiskey, Woodford Reserve, Woodford Reserve Masters, Woodford Double Oaked, Yellowstone Select.

Bourbon

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Sourdough hoagie, saffron aioli, tomato, buttercrunch lettuce

In a small bowl, combine mayonnaise, saffron threads (soaked in a teaspoon of warm water), minced garlic, lemon juice, and salt. Mix until smooth and set aside.

Make the Saffron Aioli

Season the Alaskan cod fillets with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the fillets for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Prepare the Cod

Slice the sourdough hoagie rolls lengthwise, then spread a generous amount of saffron aioli on both sides. Place the cooked cod fillets inside, add sliced tomatoes, and top with buttercrunch lettuce. Close the sandwich and serve immediately.

Assemble the Po’ Boy

Sourdough hoagie rolls

Alaskan cod fillets

Salt

Black pepper

Olive oil

Mayonnaise

Saffron threads

Garlic, minced

Lemon juice

Tomato, sliced

Buttercrunch lettuce, leaves