Fried Filet Sandwich with Panko Crust

 

 

This recipe was developed by one of our celebrity chefs, Rasheed Philips.

 

Servings: 4

Ingredients:
● 4 cod filets (about 6 ounces each) from Good Ranchers
● Salt and freshly ground black pepper
● 1 cup all-purpose flour
● 2 large eggs, beaten
● 1 1/2 cups panko breadcrumbs
● 1/2 teaspoon garlic powder
● 1/2 teaspoon paprika
● Vegetable oil, for frying
● 4 brioche buns, split and toasted
● Arugula
● Slice Cheddar cheese

Instructions:
1. Prepare the Cod:
○ Season the cod filets generously with salt and pepper. Set up three shallow
bowls for the breading process: one with flour, one with beaten eggs, and one
with panko breadcrumbs mixed with garlic powder and paprika for added flavor.

2. Bread the Cod:
○ Dredge each filet in flour, shaking off the excess. Dip next into the beaten eggs, then coat thoroughly with the seasoned panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well to the filets.

3. Fry the Cod:
○ In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
Once hot, carefully add the breaded cod filets. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. Assemble the Sandwiches:
○ Spread tartar sauce on the bottom halves of the toasted brioche buns. Place a
layer of lettuce and a few tomato slices on each. Top with the fried cod filets,
then cover with the top halves of the buns. 5. Serve:
○ Serve the sandwiches immediately with lemon wedges on the side for squeezing over the fish. Offer additional tartar sauce if desired.

 

Sheed’s Tips:
● Make sure the oil is hot enough before adding the filets; it should sizzle when a breadcrumb is dropped in. This ensures the fish fries to a crispy texture without absorbing too much oil.
● Be careful not to overcrowd the pan when frying the filets to maintain an even temperature and crispiness.
● For an extra tangy touch, you can add a few capers or chopped pickles to the tartar sauce.