Tempura Blue Cod Sandwich

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Tempura Blue Cod Sandwich

Yield 1 portion

Portion size 4 oz


  • (1) 4 oz filet of Blue cod, skin removed
  • 2 oz tempura batter, See recipe
  • 1/2 tsp fine sea salt
  • 2 slices Texas toast
  • 1 T whole softened, unsalted butter
  • 1 T ginger aioli, see recipe
  • 1/4 c Cole slaw, see recipe
  • 1 piece green leaf lettuce, washed
  • 1 slice beefsteak tomato
  • 1 tsp pickled red onion, see recipe
  • Choice of side



1. Dip the cod in the tempura batter and deep fry in a small table top fryer at 350F for 3 minutes, or until the filet is cooked through and golden brown. Drain on a paper towel, and season with the fine sea salt.

2. Meanwhile, Spread the whole softened butter on both sides of both pieces of Texas Toast; griddle them in a non stick fry pan on the stovetop over medium heat until they are golden brown on both sides. Remove and set them on a clean warm plate.

3. Spread the ginger aioli on one side of both pieces of the toasted bread, and place the fish on the one half. Place the lettuce and tomato on the other half. Place the Cole slaw on top of the fish, followed by the pickled onion. Serve immediately.


Tempura mix

  • 1 cup cornstarch
  • 1 cup all purpose flour
  • 1/2 cup soda water
  • 2 tsp fine sea salt
  • 2 egg whites, beaten until frothy

1. Mix dry ingredients, and fold in soda water, followed by gently folding in the egg whites. Hold in a cool area


Ginger Aioli

  • 1 cup Hellman’s Mayonnaise
  • 1 tsp finely chopped scallion greens
  • 1 T grated fresh ginger
  • 1/4 cup sesame oil
  • 1 tsp fine sea salt

1. Mix all ingredients well, and store in the refrigerator for up to 1 week.



Cole Slaw

  • 1 cup raw green cabbage, shredded fine
  • 1 cup raw red cabbage, shredded fine
  • 1/2 cup fresh peeled carrots cut into thin matchsticks
  • 1/2 cup prepared Cole slaw dressing

1. Mix all ingredients in a large bowl,  and refrigerate for up to 3 days.

Pickled Red Onion

  • 1 cup red onion, thinly sliced into rings
  • 3/4 cup red wine vinegar
  • 1 tsp kosher salt
  • 1/4 cup granulated sugar

1. Mix all ingredients well, and hold in the refrigerator for up to 14 days.