Ingredients
- 4-6 ButcherBox Wild Caught Panko Breaded Alaskan Cod fillets
- 2 artisan buns split and toasted
- 2 tbsp olive oil
- 4 slices ripe tomato
- 1/2 red onion thinly sliced
- Pickles sliced lengthwise
- arugula or lettuce optional
- Salt and pepper to taste
Homemade Tartar Sauce
- 1/2 cup mayonnaise
- 1 tbsp capers chopped
- 1 tbsp dill pickles finely chopped
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Zesty Mayo
- 1/2 cup mayonnaise
- 1 tbsp hot sauce adjust to taste
- 1 tsp paprika or smoked paprika for a smoky flavor
- 1/2 tsp garlic powder
- Salt to taste
Instructions
Prepare the cod:
- Preheat the oven to 425°F or air fryer to 390°F.
- If using the oven, place the cod fillets on a baking sheet, drizzle with olive oil, and bake for 16-20 minutes. For the air fryer, place the fillets in the basket and cook for 8-10 minutes. Both methods should result in a crispy, golden-brown exterior.
Make the tartar sauce:
- Mix all the ingredients in a small bowl until well combined. Adjust seasoning as needed. Refrigerate until ready to use.
Make the zesty mayo:
- Combine all the ingredients in a separate bowl. Adjust the amount of hot sauce to suit your spice preference. Refrigerate until needed.
Assemble the sandwich:
- Lightly toast the buns. On each bottom bun, place a layer of greens (if using), followed by a slice of tomato, and a generous amount of either homemade tartar sauce or zesty mayo.
- Once the cod is cooked, place a fillet on each bun. Top with slices of pickles and red onions. Cap with the top bun and serve immediately.
Notes
Serve with a side of coleslaw, sweet potato fries, or a fresh garden salad for a complete gourmet experience.
Enjoy your deluxe fish sandwich, a perfect blend of crunchy, creamy, and zesty flavors, all in one bite! Would you like to proceed with the next steps or any adjustments to the recipe?
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