Crispy Cod BLT Sandwich

One part crispy fish sandwich, one part summer BLT.

Disclosure: This recipe and post is sponsored by Alaska Seafood. Find out more about the wild, natural, and sustainable seafood Alaska has to offer at WildAlaskaSeafood.com. 

I have to preface this post by saying we ate five of these sandwiches in one day. That’s how good this recipe is. One part fish and chips/fish sandwich, one part BLT, this sandwich blends a beautiful, light and flaky wild Alaska cod fillet in crisp batter with summer tomatoes, fresh dill and crunchy bright pickles. It’s balanced. It’s retro but fresh. It’s going to blow your mind. 

To be honest I’d never really given much thought to cod as a fish entree before. But from a culinary perspective, it’s PERFECT. As a white fish with a large flake and firm filets, they hold up well to roasting, steaming, sautéing, frying, baking, etc. but still stay delicate with their lightly sweet flavor. When you’re at the grocery store, you’ll most often see them as boneless, skinless fillets, fresh in fall and winter and frozen year round. Buy them! They’re so versatile and go with many sauces and produce items. 

Alaska cod is also naturally low in fat and calories and is an excellent source of protein, selenium, potassium, and phosphorus. In general there’s a clear link between seafood and heart health. Wild Alaska cod’s excellent selenium levels in particular are especially important for the cardiovascular system (it’s an antioxidant that reduces inflammation too!). 

My one caveat statement in this recipe is you’ve got to pick cod from Alaska. It’s the most simple, responsible thing you can do in terms of purchasing seafood. Since Alaska has sustainability and a global reputation for responsible fisheries management written into its State Constitution (seriously), it’s a guarantee you’ve given your money to a system that’s good for you and the environment. 

Alaska’s fisheries all meet the criteria of the UN’s Food and Agriculture Organization code of conduct for responsible fisheries (the most comprehensive and respective fisheries management guidelines in the world). For so long even I, as someone who puts effort into making the most sustainable or responsible purchases I can day to day (environmentally, ethically, etc.) felt overwhelmed by how to choose safe, smart seafood. The simplest answer is just choose anything from Alaska. 

Crispy Cod BLT Sandwich

INGREDIENTS

Batter:

1 cup all-purpose flour

¼ cup baking powder½ cup milk ½ cup water + 1 Tablespoon1 teaspoon salt

3 teaspoons old bay seasoning

1 teaspoon cayenne powder

1 fillet of Alaska cod (about 1.5 pounds), cut into six pieces fit bun size

Canola or vegetable oil for frying

6 Potato roll buns

1 large tomato, thick slices

12 pieces of bacon (note: if you’re out of bacon, add capers for saltiness)

Fresh Dill

Sliced dill kosher pickles

Spread:

1/3 cup light Mayo

2 teaspoons Lemon juice 

1/2 Garlic clove grated

DIRECTIONS

1. 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. 

2. Cut Cod into portions to fit bun.

3. Heat 1.5 inches of oil in a small cast-iron skillet until it shimmers (you’ll only be cooking 1 piece at a time). Dip each piece of cod into the bater, one at a time and drop directly into the skillet with oil. Cook about 4 minutes on each side until golden brown with an internal temperature of 145 F. Continue this process with each piece of cod. 

4. Toast buns.

5. Prepare sandwich spread by stirring ingredients together. Spread mayonnaise mixture on each bun.

6. Layer pickles, dill, fish, tomatoes, bacon, lettuce. Serve immediately.