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Crispy Baked Cod Sandwiches with Chipotle Mayo

Crispy Baked Cod Sandwiches with Chipotle Mayo

Crispy Baked Cod Sandwiches with Chipotle Mayo | Dads That Cook

By Jason Glover

AvatarAuthorLaura
RatingDifficultyBeginner

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.

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

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
Chipotle Mayo
 ¼ cup mayonnaise
 1 tsp fresh lemon juice
 ¼ tsp kosher salt
 ½ tsp chipotle chili powder

Make the Chipotle Mayo
1

In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.

Prepare the Cod
2

Preheat oven to 425°F and lightly oil a large baking sheet.

3

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.

4

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.

5

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.)

Assemble the Sandwiches
6

Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.

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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
Chipotle Mayo
 ¼ cup mayonnaise
 1 tsp fresh lemon juice
 ¼ tsp kosher salt
 ½ tsp chipotle chili powder

Directions

Make the Chipotle Mayo
1

In a small bowl, whisk together all ingredients for the chipotle mayo. Set aside.

Prepare the Cod
2

Preheat oven to 425°F and lightly oil a large baking sheet.

3

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.

4

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.

5

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.)

Assemble the Sandwiches
6

Smear the chipotle mayo onto the toasted buns, and top with the cod and pickle slices.

Crispy Baked Cod Sandwiches with Chipotle Mayo

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