Ingredients
The following ingredients have 3 Servings
- 8 oz cod (go with the thinner sections, cut into 3" x 3" squares)
- Kosher salt and freshly ground black pepper
- Vegetable oil (for frying)
- 1 cup all-purpose flour
- 1/2 cup water
- 2 eggs (lightly beaten)
- 2 cups Panko breadcrumbs (Japanese bread crumbs*)
- 2 brioche buns (or hamburger buns)
- Tartar sauce (click for recipe, or use store-bought)
- Tomato (sliced)
- Green lettuce (shredded)
- Bread and butter pickles
Instruction
- Heat the oil to 365° F in a large sturdy skillet or pot
- Lightly season the fish fillets with salt and pepper
- Mix the egg and water together.
- Place the flour on a plate, the egg mixture in a medium bowl, and the panko in a medium bowl.
- Dredge each fillet, starting with the flour, shaking off excess.
- Submerge fillet into egg mixture and then shake off excess.
- Dredge the fillet into the Panko crumbs, helping the crumbs adhere with your fingers.
- For extra crunchy, repeat this entire dredging process.
- Place the fillets on a rack until ready to fry (can be kept in the refrigerator for up to 2 hours).
- Carefully place the fillets in the hot oil, and fry until golden, about 2 to 3 minutes.
- Remove fillets with metal tongs and place on paper towel-lined plate.
- Split the buns and lightly toast.
- Spread the tartar sauce on the bottom bun, then add the lettuce, two fillets, and top with tomato, pickles and top bun.
