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Buffalo Rock Cod Wraps

buffalo fishTry one of these fish wraps served on a crunchy bed of lettuce with blue cheese dressing and buffalo sauce. They go great with an ice cold beer after a long day on the water.


Serves six

  • 3 pounds rock cod fillets (or substitute another fish with white flesh)
  • 1 Whole egg
  • ¼ cup whole milk
  • 4 Tbsp. all-purpose flour
  • Kosher salt to taste
  • Fresh-ground black pepper
  • 2 cups panko breadcrumbs or whatever you have in the cupboard
  • 4 cups vegetable oil
  • 2 Whole romaine hearts, use the larger, outer leaves
  • 2 cups creamy blue-cheese dressing
  • 2 Cups Frank’s Hot Sauce (follow directions for melting in butter)


  1. Debone the rock cod fillets and slice into thin strips similar to the size you’d use for fish tacos.
  2. In a mixing bowl, crack open the egg and mix it with the milk, flour and salt and pepper until it forms a batter. If it’s too thin, add some more flour to make it thicker.
  3. Place your rock cod fillets in the batter — remove excess batter from each strip of fish and then roll in the panko crumbs.
  4. Once all of the fish is breaded, heat up the Frank’s Hot Sauce mix adding in the additional butter, and have your blue cheese open and ready to go.
  5. Place the romaine leaves on a plate waiting to be filled.
  6. Heat the oil to 350 degrees. If it’s smoking, it’s too hot and will burn all the work you have done so far. Fry the rock cod strips and place on a plate lined with paper towels.
  7. Take your fried fillets and move them to a stainless-steel bowl and pour on the hot sauce. Gently toss the sauce over all of the fish fillets.
  8. Then take the romaine leaf (that looks like a canoe) and spoon the blue cheese dressing in the down the center of the bottom.
  9. Place sauced rock cod fillet on top and you’re done! You can eat a lot of them and they make a great appetizer, just like chicken wings.
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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.