This recipe comes from our friend the Sardinfluencer Harrison Weinfield.
The ultimate Sunday afternoon high-low, this Panko-encrusted Black Cod Filet Sandwich with Japanese Tartar Recipe features a crispy, flaky, panko-encrusted black cod fillet sitting atop a pillowy soft potato roll and a bright and melty slice of American cheese, all finished with a hedonistic amount of my original sweet, tangy, and mildly spicy Japanese-inspired tartar sauce.
Ingredients:
· 2 tail fillets Alaska Gold Seafood Black Cod (thawed and cut into 4 equal pieces)
· 4 potato rolls
· ½ cup mayonnaise
· ¼ cup sunomono pickles (cornichons and cub in a pinch)
· 2 tbs fresh dill (minced)
· 1 scallion (white part, split & minced)
· 1 tbs togarashi shichimi
· ½ tsp white sugar
· ¼ tsp lemon juice
· Pinch kosher salt
· 1 cup neutral oil for frying + grilling bun
· 1 cup panko bread crumbs
· 1 egg, beaten
· ½ cup AP flour
· 4 slices yellow American cheese
1. In a small bowl, mix the mayo, pickles, dill, scallion, lemon juice, sugar, salt, and togarashi. Taste it with a spoon and try not to keel over in ecstasy. Set aside in fridge to let flavors combine.
2. Set up your breading station with AP flour, egg, and panko. Coat the fillets in that order and set on plate for frying.
3. Heat up your oil in a shallow skillet to 350f. Fry the fillets on one side until brown, about 2 minutes. Gently flip and repeat. Remove from oil when internal temp reaches 125 degrees and let cool on paper towels.
4. Drizzle remaining oil on your brioche buns, grill in a hot skillet until golden brown, 1-2 minutes. Remove from heat and bring to board.
5. Add a slice of American cheese to each of the bottom buns, place on tray and broil until melted (about 1 minute).
6. Remove buns and place a fried fillet on each, followed by a generous amount of the tartar. Apply top bun and serve immediately.
Serves 4
