Empire’s Treasure® Buffalo Fish Sandwich
Empire’s Treasure® Buffalo Fish Sandwich
Directions
- 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
- 1/8 tsp sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 oz Village Garden® Chunky Blue Cheese Dressing
- 1 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped for garnish
- 1 cup Peak Fresh Produce® Lettuce, Spring Mix
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
