Which fish for a ‘wich you ask? COD!

Salty, savory and crispy. Get ready to have your mind blown with these Alaskan Cod BLT’s. Our skinless boneless Cod fillets are primed for this delicious rendition of the BLT. As a white fish with a large flake and firm snow white filets, they hold up well to many forms of cooking.  Whether it be roasting, steaming, sautéing, frying or baking….it all fits the bill. Because of it’s moist delicate texture and lightly sweet flavor it holds up well when battered and doesn’t dry out as quickly like some fish.  This amazing recipe was inspired by Carlene Thomas at Alaska Seafood Marketing Institute.

Crispy Alaska Cod BLT Sandwich

Servings 6 people



  • 1 cup all-purpose flour
  • ¼ cup baking powder
  • ½ cup milk
  • ½ cup water + 1 Tablespoon
  • 1 teaspoon salt
  • 3 teaspoons old bay seasoning
  • 1 teaspoon cayenne powder

1 fillet of Alaska cod (about 1.5 pounds), cut into six pieces fit bun size

  • Canola or vegetable oil for frying
  • 6 Potato roll buns
  • 1 large tomato thick slices
  • 12 pieces of bacon note: if you’re out of bacon, add capers for saltiness
  • Fresh Dill
  • Sliced dill kosher pickles


  • 1/3 cup light Mayo
  • 2 teaspoons Lemon juice
  • 1/2 Garlic clove grated


  • In a large bowl, whisk together the flour, milk, water, baking powder, and salt until smooth. The batter will bubble up, but continue to stir until the bubbles dissipate and the batter is smooth. Add spices, stir again.
  • Cut Cod into portions to fit bun.
  • Heat 1.5 inches of oil in a small cast iron skillet until it shimmers (you’ll only be cooking 1 piece at a time). Dip each piece of cod into the bater, one at a time and drop directly into the skillet with oil. Cook about 4 minutes on each side until golden brown with an internal temperature of 145 F. Continue this process with each piece of cod.
  • Toast buns. Prepare sandwich spread by stirring ingredients together. Spread mayonnaise mixture on each bun. Layer pickles, dill, fish, tomatoes, bacon, lettuce. Serve immediately.


Recipe compliments of Carlene Thomas RDN

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