Fillet o Fish



4 cod fillets
1 cup Supreme Lemon Pepper chicken Fry Mix
3 cups or more panko breadcrumbs
3 eggs whisked
Oil to deep fry
4 brioche buns, sliced, buttered & lightly toasted
Shredded iceberg lettuce
4 cheese slices

Tartare Sauce:
1 cup mayonnaise
⅓ cup finely chopped pickled gherkins
2 tbsp gherkin pickle juice
1 tbsp finely chopped capers
1 tbsp caper pickle juice
½ tsp Supreme Coarse Black Pepper


Place lemon pepper chicken fry mix, panko breadcrumbs and whisked eggs into separate dishes. First evenly coat cod fillets in the lemon pepper mix then in egg, then in breadcrumb then in egg again and lastly breadcrumbs. Repeat with remaining cod fillets. Heat enough oil in a pot over medium-high to deep fry. Gently lower the cod fillets into hot oil and deep fry in batches until golden and cooked through. Remove cod fillets from oil and place on a wire rack on baking sheet to drain any excess grease. Top with cheese slice and place under a hot grill until cheese has melted. Top brioche buns with shredded iceberg lettuce, fried cod fillets and desired amount of tartare sauce. Serve immediately.

Tartare Sauce:
In a bowl, mix all ingredients together and set aside in the fridge

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