• 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


  1. Add 2 inches of oil to a wide, heavy-bottomed pot and heat to 350 degrees
  2. MIx flour and cornmeal
  3. Place cod in buttermilk and dredge in cornmeal mix making sure to coat completely
  4. Carefully add fish to hot oil and fry on each side for 3 minutes
  5. Carefully take out fish, drain on paper towels and season with salt and pepper

Red Remoulade:

  1. In a food processor, combine mustard, paprika, salt and pepper, and drizzle in oil while processor is on.
  2. Empty into a bowl and fold in celery, shallot, and scallions
  3. Season to taste with salt, pepper and hot sauce
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