Happy Independence Day/ Week! Since the holiday falls mid week, it seems that most of the work force has taken a vacation to distant shores.
Having spent pretty much 99% of the last 10 July 4th’s grilling veggies, ribs, chicken, burger and dogs, I decided that this year will be a little different. Instead of popping open a bottle of beer, we enjoyed a nice glass of crisp William Fevre 2004 Chablis along with our Fresh Filet of Cod Sandwiches topped with a savory artichoke and spinach dip with Jingo Lime and Sweet Chili crunch and fresh crisp iceberg lettuce.
Let’s talk about the Artichoke and Spinach Dip. Click HERE for the recipe. Follow the recipe and add 1/2 cup of freshly chopped spinach and 1/4 cup of Pepperidge Farm Jingos Lime and Sweet Chili crackers. The Jingos add more savoryandspice to this already tasty dip. After adding the 2 new ingredients, bake at 400 degrees for 20 minutes.
Now about the fresh cod. My husband purchased 2 pounds of this fresh catch at our favorite seafood wholesale and retail place, CorJ Seafood Corp in Hampton Bays, NY. They have FRESH catch daily, the staff is so knowledgeable and there is ALWAYS a line out the door! This is the place to shop for all your seafood cravings! No joke, they are the BEST in Hampton Bays, NY.
As for the fresh rolls, my wonderful husband always picks up our daily bakery fix at the local Beach Bakery on 112 Main Street,Westhampton, NY where their baked goods are baked fresh daily. Their rolls are so light and fluffy.
Back to the Fresh Filet of Cod…..Quite honestly, I thought my picky older son, Jack, would have none of the panko crusted cod filet however, he asked me to prepare the sandwich shown in the photo. His plate was wiped clean! For a picky 16 almost 17 year old to clean out his plate, that is an accomplishment, a feat to say the least because he always says, ewwww I don’t like seafood. I must have cooked something really yummy for him today. I always tell him, when I “seafood” I eat it..haha…get it?
Without further adieu, I present you with the basket: Note: (Slide show at the bottom of this page).
2 lbs Fresh filet of Cod, washed, patted dry (it is important to pat the fish dry).
Cut the filet desired size
1 cup unseasoned panko bread crumbs
1/4 cup romano cheese
1 TBSP Oregano
1/2 TBSP italian seasoning
1 tsp of salt
pepper to taste or cayenne (optional)
2 Lightly beaten Organic Eggs
1/2 cup flour
1/2 tsp paprika
1/2 tsp salt
Mix all three ingredients
Line the bowls up right to left – Bowl 3, Bowl 2 and Bowl 1, then empty plate
Flour the filet, remove excess flour;
then place coat with the egg mixture;
then place in the seasoned panko crumbs, and fully cover with the bread crumb mixture;
lastly place on the plate.
Do the same procedure to the remaining filets.
Take a frying pan, add olive oil or vegetable oil (I prefer the vegetable oil because it is not too heavy and the result is a crispier filet). Fry the filet lightly.
Start with tartar sauce on the roll;
Add the filet;
Top with Artichoke/ Spinach Jingo Crunch dip;
Add iceberg lettuce;
Add more tartar sauce to the other half of the roll;
Voila! You have an amazingly delicious savoryandspice Filet of Cod.