Ingredients
½ cup/120 g Primal Kitchen Foods Chipotle Lime Real Mayonnaise
¼ cup/60 g dill pickles (or bread and butter), drained and chopped
1 Tbsp capers, rinsed, drained, and chopped
1.5 cups/210 g all-purpose flour
½ cup/70 g cornstarch
1 tsp baking powder
½ tsp ground smoked sweet paprika
¼ tsp ground cayenne
2 large eggs, lightly whisked
½ cup/75 g panko
4 cod or other white filets, each about 170 g
2 cups/480 ml Primal Kitchen’s Avocado oil
4 brioche-style buns to serve
Instructions
- To prepare the sauce, fold the mayonnaise, pickles, and capers in a small mixing bowl. Cover with a lid and refrigerate until ready to use.
- Set up three shallow dishes. In one dish, dry whisk the flour, cornstarch, baking powder, paprika, cayenne, salt, and pepper. Add the eggs to the second dish and the panko to the third dish.
- Heat the oil to 350F/180C over medium heat. Set a wire rack or absorbent paper towels over a baking sheet.
- Pat the fish dry with absorbent paper towels and season with salt on both sides. Working with one filet at a time, use a pair of tongs or forks to toss and coat the filet in the flour mixture, dusting off the excess. Transfer to the second bowl with the egg, coat well, and shake to get rid of the excess. Toss the fish in the panko and coat well. Prepare the rest of the fish. Fry the fish in the heated oil for 6 to 8 minutes, until crisp and golden brown. The internal temperature of the fish should be 145F/63C. Transfer the filets to the wire rack. They can be kept warm at 200F/95C in an oven while the rest of the filets are cooked.
- To assemble, spread a generous tablespoon of the sauce on each half of the bun. Place the filet on top and serve hot.
Notes
- Other alternatives to cod include white fish like trout, haddock, tilapia, flounder, bass, hake, etc.
- I’m not a fan of cheese in fried fish sandwiches, but feel free to add a slice of cheddar if you love it.