Empty My Fridge
Nashville Fish Sandwich
Ingredients
- Shallot · finely diced½
- Mayonnaise1 cup
- Caper2 tbsp
- Pickle · finely diced⅓ cups
- Lemon · juiced
- Dill · chopped3 tbsp
- Chive · chopped3 tbsp
- Salt2 tsp
- Black pepper · ground2 tsp
- Cod3
- Old Bay seasoning2 tsp
- Egg · beaten2
- Flour1 ½ cups
- Smoked paprika8 tsp
- Garlic powder3 tsp
- Breadcrumb2 cups
- Vegetable oil · for frying
- American cheese · sliced
- Burger bun
- Frying oil½ cups
- Brown sugar3 tbsp
- Cayenne pepper2 tbsp
- Chili powder2 tsp
Instructions
- Mix all the tartar sauce ingredients in a bowl until well combined, then refrigerate until needed.
- Cut the cod into pieces slightly larger than the buns. Season with salt, pepper and Old Bay.
- Set up three bowls: seasoned flour (flour, smoked paprika, garlic powder, salt and pepper), beaten eggs, and breadcrumbs.
- Dredge each piece of fish in the flour, dip it in the egg, then coat it evenly in breadcrumbs.
- Heat oil in a pot, filled halfway, over medium heat until it reaches 350°F.
- Fry the fish for 3 minutes per side, or until golden brown.
- For the Nashville sauce, mix all the sauce spices with half a cup of the hot frying oil in a small bowl.
- Dip the crispy cod in the Nashville sauce.
- Toast the buns, place a slice of American cheese on the bottom half, then top with the hot fish. Add pickles and tartar sauce, then close with the top bun.
Summarized from Tasty's video. Watch it for the details.
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EggCheeseLemonBrown sugarShallotBreadcrumbPickleBurger bun
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