- 1 cup flour
- 1 egg, whipped
- 1/2 cup panko breadcrumbs
- 4 ounces cod or halibut
- 1 teaspoon salt
- 2 cups oil for frying
- 1 brioche bun
- 2 tablespoons tartar sauce
- 1/2 cup shredded cabbage
Put the flour, egg and panko into three separate bowls.
Cut cod or halibut on the bias and season with salt and pepper. Dredge fillets in the flour, then in the egg and finally the panko.
Set filets on a plate and let sit for half an hour.
Heat the oil in a high-edged pan on medium-high heat. Fry fish until golden brown and an internal temperature of 145°F.
Put the fillet on a toasted bun with tartar sauce. Top with shredded cabbage.