Heat fry oil to 350°F. Cook breaded cod for 2-3 minutes until golden brown. Drain on towel then reserve.
Fold together cucumber, onion, dill, olive oil, lemon juice, salt, pepper, and lemon zest. Refrigerate for an hour before service for flavors to combine.
Toss the fried cod and wing sauce in a bowl to coat.
Place spring mix on bottom of the roll. Top with cucumber slaw.
Place buffalo cod on top then drizzle chunky blue cheese dressing over the fish and serve.
Ingredients
2 ea Empire’s Treasure® Beer Battered Cod 4oz.
3 oz West Creek® Buffalo Wing Sauce
Brilliance® Clear Soy Oil, for frying
1 ea Roma® Roll(s), Hoagie, 8-inch, toasted
1/2 ea Peak Fresh Produce® Cucumber(s), grated
1/4 ea Peak Fresh Produce® Onion(s), Red, thin sliced
1/2 tsp Peak Fresh Produce Dill, chopped
1/2 ea Peak Fresh Produce® Lemon(s), juice and zest
1 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
