New England Fish Sandwich
Why we love it:
- 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
Mix together the paprika, garlic powder and dried oregano, and black pepper. Set aside.
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.
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.
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
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.
For the real deal New England feeling, serve with Cape Cod potato chips.