Tataki Alaska Cod Sandwich with Avocado Chili Crisp
- Total Time: 30 minutes
- Yield: 1 sandwich
Sandwich Ingredients
- Sliced white bread
- Iceburg lettuce, shredded
- Tataki Spice blend
- Smashed chili avocado
- Pickled white onion
- Butter
- Neutral oil
Tataki Spice Blend
- 30 grams togarashi
- 3 grams sansho powder
- 10 grams mushroom powder
- 20 grams salt
- 4 grams MSG
- 5 oz Alaska cod fillet
Avocado & Chili Crisp Mayo
- 210 grams ripe avocado
- 20 grams red yuzu kosho
- 50 grams Kewpie mayonnaise
- 25 grams chili crisp
- 8 grams minced garlic
- 36 grams agave
- 25 grams lime juice
Preparation
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Step 1 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.
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Step 2 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.
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Step 3 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.
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Step 4 Prepare bread
Butter sliced bread and griddle until golden brown.
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Step 5 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!
