Confession time. I have a serious fear of deep frying.
Not for the reasons you might think, though. I’m not particularly scared of hot oil… rather, I’m scared that I won’t know how to stop myself from deep frying literally everything in the fridge, and maybe half the pantry while I’m at it.
It’s just so tempting to keep going once the oil is hot. I’m pretty sure that’s how we ended up with deep fried chocolate bars, and deep fried Kool-Aid, and deep fried butter. (Yes, deep fried butter is a thing.)
That’s why I just leave the frying to the pros, and when I’m craving a nice piece of crispy battered fish, I reach for the box of Janes ultimates Tavern Battered Cod in my freezer.
They come out of the oven just as golden-brown and crispy as if they came out of the deep fryer, and with way less mess (and way less temptation, too).
These lightly-battered filets are great paired up with oven-baked fries for a homemade spin on fish and chips, but my favourite way to serve them up is in a New Orleans style po’ boy sandwich slathered with a tangy homemade remoulade sauce.
Like any po’ boy, these sandwiches are all about the contrast – the hot crispy batter versus the cool crispness of the veggies, the creamy zip of the remoulade versus the delicate flavour of the cod, all wrapped up in a crusty bun.
Add a couple of dill pickle spears, a handful of kettle-cooked chips (salt and vinegar, preferably) and an icy-cold soda, and you’ve got yourself the weekend lunch of champions… no deep fryer required.
Disclosure: This is a sponsored post on behalf of Janes. All opinions, as always, are entirely my own. Thank you for supporting the brands that keep the Crumb test kitchen running!
- 1 box (615g) Janes ultimates Tavern Battered Cod
- 4 hoagie rolls
- Sliced tomatoes, for garnish
- Shredded lettuce, for garnish
- Spicy Remoulade Sauce:
- ¾ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp Cajun seasoning mix
- 1 tsp lemon juice
- 1 tsp grated horseradish
- 1 tsp hot sauce
- 1 tbsp capers, finely chopped
- 2 baby dill pickles, finely chopped
- 1 shallot, finely minced
- Bake the cod fillets as per package directions.
- While the cod is baking, prepare the remoulade sauce. In a small bowl, whisk together the mayonnaise, mustard, Cajun seasoning, lemon juice, horseradish and hot sauce until smooth. Stir in the capers, pickles and shallot, and mix until well combined. Cover with plastic wrap and refrigerate.
- To prepare the sandwiches, split the buns in half lengthwise. Spread top and bottom with a generous amount of remoulade sauce, then fill with fish, tomatoes and lettuce. Serve immediately.