Try 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.
- 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)
- Debone the rock cod fillets and slice into thin strips similar to the size you’d use for fish tacos.
- 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.
- Place your rock cod fillets in the batter — remove excess batter from each strip of fish and then roll in the panko crumbs.
- 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.
- Place the romaine leaves on a plate waiting to be filled.
- 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.
- 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.
- Then take the romaine leaf (that looks like a canoe) and spoon the blue cheese dressing in the down the center of the bottom.
- 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.