This fusion of East Coast and Cajun flavours makes a mouth-watering fish sandwich that everyone will love.
1/4 cup (60 mL) all-purpose flour
1/4 cup (60 mL) cornmeal (fine grind)
4 tsp (20 mL) Cajun seasoning
6 cod fillets (about 6 oz/175 g each)
1/4 cup (60 mL) canola oil
1/2 cup (125 mL) mayonnaise
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) grainy Dijon mustard
1/2 tbsp (7 mL) finely chopped fresh dill
6 slices Ben’s® Holsum White Bread
1 1/2 cups (375 mL) shredded lettuce
1 large tomato, sliced and cut into half-moons
1 small red onion, thinly sliced
3/4 cup (175 mL) mustard pickles, drained well
3/4 cup (175 mL) crumbled potato chips
1/4 cup (60 mL) crumbled dulse
1. In shallow dish, stir together flour, cornmeal and Cajun seasoning. Pat cod dry with paper towel; dredge in flour mixture.
2. Heat oil in large skillet set over medium heat; cook cod in 2 batches for 3 to 5 minutes per side or until golden brown and fish starts to flake when tested.
3. Mix together mayonnaise, lemon juice, Dijon and dill; spread over each slice of bread. Top with cod, lettuce, tomato, red onion slices, pickles, potato chips and dulse. Fold bread together to eat.
Tip: Regular potato chips or salt and vinegar potato chips work well in this recipe.