Looking for a delicious twist on a classic fish sandwich recipe? Look no further than deep-fried pickles! Halfway through Lent, many are seeking out meatless meal options, and fish is an obvious choice. But why not take it up a notch with some deep-fried Polish Dills? We recommend using pickles made with the Great Lakes Pickling Company’s Polish Garlic & Dill Easy-To-Make Pickling Pouch. Breaded and fried to perfection, they add a satisfying crunch and tangy flavor that every pickle lover craves. Simply pile them on top of your fried cod, add a slice of melted American cheese, and some lettuce if desired, and serve on a toasted hoagie roll or bun. For the perfect condiment, skip the pickle relish and mix mayo with Dijon mustard, Old Bay Seasoning, and horseradish for a tangy kick. This recipe is a surefire way to take your fish sandwich to the next level.
Makes 4 Sandwiches
- 8 spears Great Lakes Pickling Company’s Pickle Pouch Polish Dills
- 2 cups all-purpose flour
- 2 eggs, beaten
- ½ cup milk or water
- 3 cups panko bread crumbs
- 4 cups canola or vegetable oil (for frying)
- 4 hamburger buns or hoagie rolls
- 8 iceberg lettuce leaves
- 4 slices American cheese
Mayonnaise Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard (smooth)
- 1 tsp prepared horseradish
- 1/2 tsp Old Bay Seasoning
- 1 tsp parsley flakes
- Heat the canola oil in a medium-deep saucepan to 350 F. Leave enough space in the pan to accommodate the breaded fish and the pickle spears.
- In 3 separate bowls, place the flour, the panko bread crumbs, and the egg, beaten together with the milk or water.
- Bread both the cod and the pickle spears by first rolling in the flour. Shake off any excess, then dip into the egg mixture, then roll in the panko bread crumbs. If you missed a spot, re-do that area until the entire surface is coated with the crumbs.
- Fry until golden brown. Depending on the thickness of the fillets, this will take approximately 5 minutes. Test one piece by placing it on a cutting surface and gently cutting it into the middle while slightly flaking it open. It should be opaque white and firm.
- Remove all fish fillets with a slotted spoon or tongs and allow them to rest on a piece of absorbent paper while then frying the pickle spears. The pickle spears only need to be fried for about 3 minutes and do not need to be tested for doneness.
- Toast your buns of choice and assemble by placing a fish fillet on top of the bottom bun slice, then add a slice of American cheese, 2 tablespoons of the mayonnaise dressing, the lettuce leaves, and finally, 2 fried pickle spears, and the top of the bun.
- Serve with your choice of potato chips or French fries (why not…you already have the oil hot for frying!)
Mayo Dressing Directions
- Stir together all ingredients.
- Keep refrigerated until used.