Clark Street Sammich Recipe
House-breaded cod topped with lettuce, tomato, and red onion with Walrus remoulade on a hoagie
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Walrus Remoulade
In a bowl, combine mayonnaise, Dijon mustard, capers, pickles, and lemon juice. Mix well and set aside.
- 2
- 3
Fry the Cod
In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded cod fillets. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
- 4
Assemble the Sammich
Slice the hoagie rolls in half. Spread a generous amount of Walrus remoulade on the bottom half. Place a piece of fried cod on top, followed by lettuce, tomato slices, and red onion rings. Top with the other half of the hoagie roll.
- 5
Serve
Serve the Clark Street Sammich hot with extra remoulade on the side if desired.