New England Fish Sandwich

Active Time: 20 minutes

Total Time: 30 minutes

Pescatarian

Big Kids Plate

Toddler Plate

Why we love it:

Up and down the coast of New England, seafood shacks and restaurants will have some version of a fried or grilled fish sandwich. It’s usually served with lemon, tartar sauce and potato chips on soft rolls. Our version is a nod to that feeling, biting into a yummy fish filet staring out of the ocean. Hope you enjoy!

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Ingredients

3 Tablespoons Kosher Salt (divided)
¹⁄₂ teaspoon Paprika
¹⁄₂ teaspoon Garlic Powder
¹⁄₂ teaspoon Dried Oregano
¹⁄₄ teaspoon Black Pepper
1¹⁄₄ pounds Cod (filets, skin off – look for “true cod”)
2 teaspoons Unsalted Butter (or olive oil)
3 Tablespoons Mayonnaise
¹⁄₂ teaspoon Dijon Mustard
1 Lemon (zest and juice)
2 cups Green Cabbage (look for pre-shredded slaw mix)
Sliced Brioche (8 slices, or preferred buns)
¹⁄₄ cup Pickles

Cooking Instructions

1. SPICES

Mix together the paprika, garlic powder and dried oregano, and black pepper. Set aside.
2. FISH

Place the fish on a work surface and if needed, slice into 1 filet per person. Make sure the filets have no bones and are dry. Sprinkle with a pinch of salt per piece. Then evenly divide the spice mixture over the top.
3. SEAR

In large non-stick or cast iron skillet, heat the butter or oil over medium-high heat. Add each piece of fish, spiced side down. Sear for about 4 minutes without trying to move the pieces around, especially if using cast iron. You want the crust to set. Carefully flip the filets and cook on the other side until cooked through, about 3-5 minutes longer depending on the thickness of the filet. A finished piece should be juicy and just opaque. The flakiness of the cod will be apparent, it’s fragile. Using a spatula and fork, carefully slide each out of the pan. If it breaks, that’s ok.
4. SLAW

While the fish is searing, whisk the mayo, Dijon, zest and juice of the lemon in a medium bowl. Add the slaw mix and toss to coat. Set aside
5. ASSEMBLE

Toast rolls or don’t! We think it depends on your preference and the bread. Top with a generous pile of dressed cabbage, pickles, then a fish filet. Top with the other slice of bread.
6. SERVING

For the real deal New England feeling, serve with Cape Cod potato chips.

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Substitutions

GLUTEN FREE:

serve on GF buns or bread
DAIRY FREE:

use a vinaigrette instead of mayo on the slaw
PALEO:

serve the fish and cabbage with a roasted vegetable instead of on bread
COD:

any white fish filet will be delicious but something at least ½” thick is better for the body of the sandwich: halibut, all types of cod, haddock, mahi mahi
MAYO:

omit and use sour cream

Kid Friendly Version

Big Kids Plate

Toddler Plate

How to Tweak This Recipe for Kids:

Slice the fish into long "fingers" then roll it in olive oil, then press into bread crumbs. Sear or bake at 450 for homemade fish sticks
Serve with a green vegetable of choice
Consider leaving off the spice blend.

For Toddlers

Break the fish into easy to pick up pieces
Omit the bread or just serve a small portion on the side
Fill the plate with fruit or veggies

For Choosy Eaters

if plain fish is ok, or fish sticks, try that. If fish is the no-go, follow a similar technique with a chicken cutlet and make a chicken sandwich. Serve with their favorite dip or sauce rather than slaw
Use the bread to make a grilled cheese, with or without pickles, and don't serve fish at all
Round out the meal with yogurt or fruit

Prep Ahead & Use It Up

Mix the spices together for a “fish blend” – store for a few weeks or use on this recipe only
Make the slaw up to 1 day ahead
No part of this dish holds well, so plan to eat it when you make it. If you have leftovers, store the slaw separately and remove the bread