Flaky fillets of cod in a golden cornmeal crust are sandwiched in pillowy brioche buns with juicy slabs of fresh tomato, crisp shredded cabbage, and a zippy tartar sauce that will make your taste buds sing. Served with a simple salad of arugula dressed in a balsamic reduction.
Set up your breading station and work from left to right as follows: FISH, FLOUR, EGG, CORNMEAL
Turn oven to 350°F. Slice brioche bun in half. Wrap in foil and put in oven.
Prepare Tartar Sauce
Mince capers and red onion. Finely chop dill. Stir together mayonnaise, spice blend, red onion, capers, dill, and lemon juice in a small bowl. Season with salt and pepper. Wash and slice tomatoes.
Add liquid egg to a small bowl. Empty cornmeal and flour onto two separate small plates. Season all three with salt and pepper. Pat cod dry using paper towel and cut each fillet in half lengthwise. Set ingredients in order as per above TIP. Coat each fillet in flour, then egg, then cornmeal and set aside. Wash hands with hot soapy water.
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over high. Add cod fingers and fry for about 1 minute per side or until golden and crispy on all sides. Place fish on clean paper towel to absorb excess oil.
Empty arugula mix into a large bowl. Dress with balsamic reduction and 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season to taste, toss and serve onto plates.
Build Sandwich + Serve
Take buns out of the oven. Spread tartar sauce on both sides of bun, then top with fish and tomato slices. Season to taste with salt and pepper. Top sandwiches with cabbage and the top piece of bread. Place beside dressed greens on plates. Enjoy!