Nobody gets tired of BLTs, but here's how to kick it up a notch with delicious and crispy Alaska Cod. It’s a CBLT - add buttery, battered Alaska Cod to this classic sandwich for a delectable dish!
Crispy Alaska Cod BLT
Servings: 6 Prep Time: 20 minutes Cook Time: 50 minutes
Author: Carlene Thomas
Ingredients
Batter
- 1 cup all-purpose flour
- ¼ cup baking powder
- ½ cup milk
- ½ cup + 1 tbsp water
- 1 tsp salt
- 3 tsps Old Bay seasoning
- 1 tsp cayenne powder
Sandwiches
- 6 (6 oz portions) Popsie’s Wild Caught Alaska Pacific Cod
- Canola or vegetable oil, for frying
- 6 potato roll buns
- 1 large tomato, thickly sliced
- 12 slices of bacon, cooked till crispy (alternative: add capers for saltiness)
- Fresh dill
- Sliced dill kosher pickles
- Butter or romaine lettuce leaves, for serving
Spread
- 1/3 cup light mayonnaise
- 2 tsps lemon juice
- 1/2 garlic clove, grated
Directions
Step 1: Mix the batter
- In a large bowl, whisk together the flour, milk, water, baking powder, and salt until smooth. The batter will bubble up, but continue to stir until the bubbles dissipate and the batter is smooth. Add spices, stir again.
Step 2: Fry the Cod
- Line a baking sheet with paper towels and top with a wire cooling rack; set aside. Heat 1.5 inches of oil in a small cast iron skillet until it shimmers but isn’t smoking. Dip one piece of Cod into the batter and drop directly into the skillet with oil. Cook each portion one at a time, about 4 minutes on each side until golden brown with an internal temperature of 145F. Place fried portions on the wire cooling rack to drain. Continue this process with each piece of Cod.
Step 3: Make the sandwich spread
- In a small bowl, combine the mayonnaise, lemon juice and garlic and set aside.
Step 4: Assemble the sandwiches
- Toast the buns. Spread mayonnaise mixture on each bun. Layer on pickles, dill, fish, tomatoes, bacon and lettuce. Serve immediately.