IN THE KIT
4 ozbrioche buns
4 ozflour/house seasoning blend
6 ozpanko breadcrumb
2 ozbaby tomatoes
6 ozZesty tartar sauce
2 ozblue cheese dressing
Kitchen Items Needed
Baking sheet lined with aluminum foil or parchment paper
3 bowls or plates
Cutting board & knife
Strainer / Colander
Whisk or fork
Preheat oven to 400°F;
Wash & dry the fresh produce & quarter the tomatoes;
Remove & discard the core & outer layer of the lettuce head. Slice into wedges keeping each wedge intact. Reserve some leaves to garnish the brioche buns.
Pat the cod fillets dry with paper towels; season with salt & pepper on both sides. Cut cod into 2 even pieces.
Set up breading station; whisk to combine egg & a small drizzle of water, season with salt & pepper & pour onto a plate (or bowl). Spread panko breadcrumbs out on a second plate (or bowl). Spread flour on the third plate (or bowl) & season with salt & pepper.
Working 1 piece of cod at a time, thoroughly coat the seasoned fillets in flour blend, then dip in egg, then coat in the breadcrumbs (pressing to adhere).
In a large skillet, heat a thin layer of oil on medium-high until hot. Add the breaded cod fillets. Cook 3 to 4 minutes per side, or until golden brown. Place on baking sheet & cook for a further 15 minutes or until fully cooked through. Carefully discard the oil & wipe out the pan.
Using the same skillet, add bacon & cook on medium high heat until crispy, about 5-10 minutes. Remove bacon from the skillet, place on paper towel to absorb grease & chop into small pieces.
Place the lettuce wedges on a serving dish, cut sides up. Top with the tomatoes, bacon bits & drizzle with blue cheese dressing. Keep in fridge until ready to serve.
Add the buns, cut sides down, to a skillet & toast 1 to 2 minutes, or until golden brown.
Place a lettuce leaf & a cooked cod fillet on each toasted bun bottom. Top with a spoonful of tartar sauce & toasted bun top. Serve with the salad & enjoy!