CRISPY BAKED COD SANDWICHES WITH CHIPOTLE MAYO
Jason Glover
4
5 minutes
15 minutes
516
A healthy alternative to frying! Super crispy, baked cod sandwiches with a spicy and smokey chipotle mayo. The panko gives it a nice crunchy outside while keeping the fish moist and tender on the inside.
Ingredients
Sandwiches
- 1 lb skinless cod filets (about 1" thick)
- ¾ cup panko bread crumbs
- ½ tsp paprika
- ¼ tsp salt
- 2 eggs, lightly beaten
- 1 tbsp Dijon mustard
- 4 buns, toasted
- Pickles
- Canola oil for the pan
- panko bread crumbs
Chipotle Mayo
- ¼ cup mayonnaise
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
- ½ tsp chipotle chili powder
- chipotle chili powder
Tools
Directions
- In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.
- Preheat oven to 425°F and lightly oil a large baking sheet.
- Place the panko in a shallow bowl and season with the salt and paprika. In a medium bowl, whisk together the eggs and dijon mustard.
- If using a large piece of cod, cut 1 lb of it into 4 evenly sized pieces. Pat the fish dry with paper towels, dip into the egg mixture, then the panko mixture.
- Place the filets on the prepared baking sheet and bake for about 15 minutes. (The fish is ready when it easily flakes when pierced with the tip of a paring knife.)
- Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.
