My Secret Ingredients When Making a Fish Sandwich

I fell in love with cod a few decades ago when I ordered fish & chips at a hole-in-the-wall restaurant in London.  We were not a fish-eating family, except for pickled herring, a refrigerator staple with a very pronounced taste.

 

Pickled herring is the opposite of cod.  The herring pieces are small, often no more than 1-inch square. They are available in jars and cans.   A dish of pickled herring with some warm French bread makes a great lunch.

Cod is a much thicker fish.  It is also very bland unless you sprinkle it with vinegar—a common British custom.  I found a better way to add flavor.  Before baking, I spread a spoonful of mayonnaise over the top of each piece of cod and add some breadcrumbs. Then I reach for a Penzeys spice called 33rd & Galena. Described as “a chicken and pork rub,” 33rd & Galena contains an interesting mix of black pepper, paprika, nutmeg, sage, cayenne and crushed red pepper.

The mayonnaise and 33rd & Galena spice--my secret ingredients--provide all the flavor I want.  And there’s no need for deep-fat frying.

California Fish Sandwiches – serves 2

1/2 loaf French bread (or 2 5-inch lengths of bread)

2 pieces boneless cod (about 6-8-ounces each)

2 teaspoons mayonnaise

2 tablespoons dry bread crumbs

1 teaspoon 33rd & Galena spice

2 teaspoons olive or canola oil

Cut the bread into 2 equal portions and then cut the portions almost in half lengthwise.  Set aside and begin heating the oven to 400 degrees. 

Place the 2 pieces of cod onto a baking sheet.  Spoon 1 teaspoon mayonnaise onto the top of each piece of fish and gently spread it around.  Then spoon on1 tablespoon dry bread crumbs.  Sprinkle on 1/2 teaspoon 33rd & Galena spice (or any other spice you prefer).  Drizzle 1 teaspoon oil over each piece of fish. 

Bake for about 20 minutes, or until the fish flakes easily and/or an oven thermometer registers at least 165 degrees. 

Five minutes before the fish is fully cooked, put the French bread in the oven to heat up.  Remove the bread and put a piece on each plate.  Then remove the fish and transfer each piece to its own chunk of bread.  Serve immediately.

        For easy-to-make recipes, order "Help! My Apartment Has a Kitchen!"