Crispy Cod Sandwich

with Brioche Buns and Fresh Tartar Sauce

25 min

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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.

What We'll Send

Cornmeal
Unbleached Flour
Mayonnaise
Lemon Juice
Dill Fresh
Green Cabbage
Balsamic Reduction
Roma Tomatoes
Cod
Red Onion Diced 1/4"
Brioche Buns
Cage Free Liquid Eggs
Capers
Arugula
Spice Blend
Ground Ancho Powder, Granulated Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1087
Fat 46g
Protein 64g
Carbohydrates 93g

What You'll Need

Cooking Directions

0

Tip

Set up your breading station and work from left to right as follows: FISH, FLOUR, EGG, CORNMEAL

1

Preheat Oven

Turn oven to 350°F. Slice brioche bun in half. Wrap in foil and put in oven.

2

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.

3

Bread Fish

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.

4

Cook Fish

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.

5

Prepare Salad:

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.

6

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!

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