ingredients
- 1 Stone & Skillet English Muffin
- 4 4oz filets of Cod
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
- 2 tbsp red remoulade (recipe below)
- Boston Bibb lettuce
- Sliced tomato
- Dill pickle chips
- Favorite hot sauce
- Oil for frying
Red Remoulade:
- ¾ cup whole grain mustard
- 2 tbsp smoked paprika
- Kosher salt and pepper to taste
- 1 cup canola oil
- 2 tbsp minced celery
- 2 tbsp minced shallot
- 2 tbsp thinly sliced scallions
- Hot sauce
preparation
- Add 2 inches of oil to a wide, heavy-bottomed pot and heat to 350 degrees
- MIx flour and cornmeal
- Place cod in buttermilk and dredge in cornmeal mix making sure to coat completely
- Carefully add fish to hot oil and fry on each side for 3 minutes
- Carefully take out fish, drain on paper towels and season with salt and pepper
Red Remoulade:
- In a food processor, combine mustard, paprika, salt and pepper, and drizzle in oil while processor is on.
- Empty into a bowl and fold in celery, shallot, and scallions
- Season to taste with salt, pepper and hot sauce
