Best Fish Essentials Ultimate Cape Cod Sandwich Recipes

CRISPY COD SANDWICH

Crispy Cod Sandwich image

Skip frying but keep all the crunch with this healthy baked fish sandwich recipe. The wire rack ensures both sides of the baked cod get crispy.

Provided by Hilary Meyer

Time 30m

Number Of Ingredients 11

Ingredients

1 large egg white
2 ¼ cups cornflakes, crushed
1 pound cod, cut into 4 pieces
1 teaspoon garlic powder
½ teaspoon ground pepper
¼ teaspoon salt
Olive oil cooking spray
⅓ cup mayonnaise
2 tablespoons dill pickle relish
4 whole-wheat hamburger buns
Lettuce, carrots, cucumbers, radishes, cabbage, bell peppers and/or tomatoes for serving

Steps:

Preheat oven to 425 degrees F. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.
Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.
Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees F, 15 to 20 minutes.
Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 29.7 g, Cholesterol 52.3 mg, Fat 16.3 g, Fiber 3.9 g, Protein 20.4 g, SaturatedFat 2.6 g, Sodium 724.4 mg, Sugar 5.1 g

CAPE COD REUBEN SANDWICH

Cape Cod Reuben Sandwich image

From Rachel Ray's mag, this recipe was sent in by John G. Kennan, Jr. Recommeded beer is Samuel Adams brand.

Provided by pamela t.

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) bottle lager beer
1 1/4 cups plus 2 t flour
1 teaspoon salt
1 teaspoon paprika
3 cups coleslaw mix
1/2 cup Russian salad dressing
4 cups vegetable oil
four six ounce cod fish fillet
8 slices rye bread
4 slices swiss cheese

Steps:

In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
In a medium bowl, mix the slaw mix with the Russian dressing.
Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
Place the remaining 1 C flour on a large plate.
Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
Transfer to paper towels to drain.
Place bread on a baking sheet.
Broil until toasted. Transfer toasted side down onto a plate.
Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
dig in!

Nutrition Facts : Calories 2500.9, Fat 236.4, SaturatedFat 34.4, Cholesterol 25.8, Sodium 1418.5, Carbohydrate 78.4, Fiber 6.5, Sugar 10.1, Protein 18.4

FISH ESSENTIALS: ULTIMATE CAPE COD SANDWICH

Fish Essentials: Ultimate Cape Cod Sandwich image

Okay, this recipe has absolutely nothing to do with Cape Cod; however, I am using cod, and it just sounded like a good name. These are tasty sandwiches with just enough spices to kick them up, and still taste the great flavors of a good piece of cod. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Sandwiches

Number Of Ingredients 24

Ingredients

PLAN/PURCHASE
THE SAUCE
1/4 cup(s) mayonnaise
2 teaspoon(s) finely chopped dill pickle, or dill relish
1 teaspoon(s) lemon juice, freshly squeezed
1 teaspoon(s) capers, finely chopped
1/2 teaspoon(s) hot sauce, i prefer frank's
1 pinch(es) cayenne, or to taste
THE BUNS
2 - 3 tablespoon(s) mayonnaise, plain variety
1 teaspoon(s) frank's hot sauce (optional)
2 - brioche buns
THE FISH
1/2 cup(s) flour, all-purpose variety
1/4 teaspoon(s) cayenne pepper, or to taste
1 large egg
1/2 cup(s) breadcrumbs
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- grapeseed oil, for pan frying
2 medium cod fillets, rinsed and patted dry, about 4 ounces (110g) each
OPTIONAL ITEMS
- coleslaw, for topping
- tomatoes, for topping

Steps:

PREP/PREPARE
If you are in the market for a really good coleslaw, try this: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3 And, if you are in the market for a really good tomato... grow some :-)
Gather your Ingredients (mise en place).
In a small bowl, add the ingredients for the sauce, combine, and reserve.
Sprinkle a bit of salt and pepper on the filets.
Place the flour in a shallow bowl, add the cayenne pepper; plus a bit of salt and pepper, to taste. Whisk the egg together with a few drops of water, and place in another shallow bowl. Add the breadcrumbs to another shallow bowl.
Dredge the filets in the flour.
Shake off the excess, and coat with the egg.
Allow the excess egg to drop off, and then thoroughly coat with the breadcrumbs.
Chef's Note: I am not using Panko breadcrumbs, just some old bread that I pulsed a few times in my food processor.
Spread the mayonnaise (and hot sauce, if using) over the cut sides of the brioche buns.
Toast in a skillet over medium-high heat, until nice and brown, reserve.
Add enough grapeseed oil to the skillet to cover the bottom, about 1/8 inch (.3cm), and keep the heat at medium-high. Add the filets, and cook until nice and crispy brown, about 2 - 3 minutes per side.
ASSEMBLY
Add some sauce to the bottoms of the buns, then add the filets.
Dress with some coleslaw, or tomatoes, or both... Why not? Then, sprinkle with a bit more salt and pepper, to taste.
PLATE/PRESENT
Serve while still nice and warm with some fries, chips, or maybe a bit more coleslaw on the side. Enjoy.
Keep the faith, and keep cooking.