Tataki Alaska Cod Sandwich with Avocado Chili Crisp
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Author:
Alaska Seafood Marketing Institute
Servings
1
Total Time
30 minutes
This blackened fish sandwich features a flavor packed avocado and chili crisp spread that is sure to wow!
Ingredients
Sandwich Ingredients
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Sliced white bread
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Iceburg lettuce, shredded
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Tataki Spice blend
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Smashed chili avocado
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Pickled white onion
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Butter
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Neutral oil
Tataki Spice Blend
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30 grams togarashi
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3 grams sansho powder
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10 grams mushroom powder
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20 grams salt
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4 grams MSG
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5 oz Alaska cod fillet
Avocado & Chili Crisp Mayo
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210 grams ripe avocado
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20 grams red yuzu kosho
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50 grams Kewpie mayonnaise
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25 grams chili crisp
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8 grams minced garlic
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36 grams agave
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25 grams lime juice
Directions
Make avocado and chili crisp mayo
Smash the avocados with a whisk in a bowl until smooth but slightly chunky. Think guacamole consistency. Add all other ingredients and mix well to fully incorporate. Set aside.
Make pickled white onion
Slice onion on a mandoline against the grain of the onion. Slice thinly to allow for even pickling. Bring vinegar, salt, sugar, and water to a boil then pour over the sliced onions. Let cool at room temperature.
Assemble sandwich
Heat cast iron skillet on high until smoking. Add 3 oz of neutral oil to pan and let heat. While oil heats, dredge the fish in the spice blend. Place fish into pan carefully. Sear on one side to develop a good crust with the spices. Some blackening is the goal here. Flip fish and finish cooking.
Prepare bread
Butter sliced bread and griddle until golden brown.
Assemble and serve
Slather both sides of griddle bread with a liberal amount of avocado smash, add shredded lettuce and top with the cooked fish. Put sandwich together and enjoy!
