Ingredients
Scale
- 12 Ritz crackers
- 2 garlic cloves minced
- 1/4 cup fresh parsley (finely chopped)
- 1/2 tsp freshly ground pepper
- 2 large ggs
- 1 pound cod filets (cut into 4 equal sections)
- 2 TB extra-virgin olive oil
- 4 Kaizer rolls
- 2 cups pre-made coleslaw mix (without dressing)
- lemon wedges for serving
- 1/2 tsp salt
Tarter Sauce
- Click the link above for the recipe
Instructions
- In a medium bowl, combine the coleslaw and dressing. Place in fridge until ready for use.
- In the bowl of a food processor, add crackers, parsley, garlic, salt and pepper and pulse until smooth. Pour the crumbs into a wide, shallow bowl. In another shallow bowl, lightly beat the eggs. Place the two bowls side by side for when you coat your fish.
- Dip both sides of your fish into egg mixture, carefully shaking off the excess egg and then move the fish into the crumb mixture, coating each side of the fish. Transfer the fish to a plate and repeat with the other 3 filets of fish.
- While the fish is cooking, prepare the tarter sauce. Place ingredients in a food processor or handi-chopper, fitted with a steel blade and pulse a few times. Just until the pickles are finely chopped and the sauce is mixed, but not pureed. Set aside in the fridge until needed.
- Heat one tablespoon of oil into a large skillet and turn the heat to medium-high heat. Add two of the filets and cook until the undersides are gold and crispy, about 3-4 minutes. Flip the filets and cook on the other side for an additional 3 minutes. Transfer the filets to a plate and tent with foil to keep warm.
- Reduce the heat a little, add the other tablespoon of oil to the pan and cook the remaining two filets of fish just like you did the first time.
- Lay your sliced bread on it’s backs and place the filets on each bottom bun, topping with a couple of tablespoons of coleslaw and place the top buns on each sandwich.
Notes
Original recipe by Andie Mitchell
- Category: Main