msc_ecolabel

Chef Charlotte's fish sandwich

Prep time 15 mins
Cooking Time 8 mins
Serves 6
charlotte langley

Recipe By

Chef Charlotte Langley

MSC Ambassador, Owner of Scout Canning

  • 3 lbs MSC certified cod, cut into 2-inch cubes
  • 2 tbsp white vinegar
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ cup white onion, diced
  • 1 whole egg
  • 1 cup Panko crumbs
  • 2 tsp salt
  • Canola oil for frying
  • 1 cup thinly shaved Iceberg lettuce
  • Soft buns of your choice

Tartar Sauce

  • 1 cup mayonnaise
  • 1 cup finely chopped dill pickles.
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice
  • 1 tsp honey
  • 2 tbsp white onion, finely chopped
  1. In a food processor add the cod, white vinegar, honey, garlic powder, onion powder, diced white onions, egg and salt. Pulse until well combined. Transfer to a stainless steel bowl, cover and reserve in the fridge.
  2. To make the tartar sauce mix all ingredients in a bowl and set aside in the fridge. Sauce can keep for up to 1 week.
  3. Clean and dry the food processor and blitz the Panko crumbs until very fine.
  4. Line a cookie sheet with parchment paper. Using a 4 oz. ice cream scoop, press the fish mixture into a square mold or shape roughly into a square by hand. Cover well with Panko crumbs and set aside on the cookie sheet. When all your fish patties are prepared, keep in the fridge until ready to fry or bake.
  5. In a non-stick pan heat 2 tbsp of canola oil on medium-high heat.
  6. Fry each fish patty until crispy, about 3-4 minutes per side. Add more oil to the pan as needed.
  7. Assemble by placing a liberal amount of tartar sauce and Iceberg lettuce on the bottom bun, add the fish patty and top bun, then serve.

Ingredients

Method

  • 3 lbs MSC certified cod, cut into 2-inch cubes
  • 2 tbsp white vinegar
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ cup white onion, diced
  • 1 whole egg
  • 1 cup Panko crumbs
  • 2 tsp salt
  • Canola oil for frying
  • 1 cup thinly shaved Iceberg lettuce
  • Soft buns of your choice

Tartar Sauce

  • 1 cup mayonnaise
  • 1 cup finely chopped dill pickles.
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice
  • 1 tsp honey
  • 2 tbsp white onion, finely chopped
  1. In a food processor add the cod, white vinegar, honey, garlic powder, onion powder, diced white onions, egg and salt. Pulse until well combined. Transfer to a stainless steel bowl, cover and reserve in the fridge.
  2. To make the tartar sauce mix all ingredients in a bowl and set aside in the fridge. Sauce can keep for up to 1 week.
  3. Clean and dry the food processor and blitz the Panko crumbs until very fine.
  4. Line a cookie sheet with parchment paper. Using a 4 oz. ice cream scoop, press the fish mixture into a square mold or shape roughly into a square by hand. Cover well with Panko crumbs and set aside on the cookie sheet. When all your fish patties are prepared, keep in the fridge until ready to fry or bake.
  5. In a non-stick pan heat 2 tbsp of canola oil on medium-high heat.
  6. Fry each fish patty until crispy, about 3-4 minutes per side. Add more oil to the pan as needed.
  7. Assemble by placing a liberal amount of tartar sauce and Iceberg lettuce on the bottom bun, add the fish patty and top bun, then serve.

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s first fresh canned seafood company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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