Buffalo Cod Sandwich w/Crab Mayo

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1.5 lb Cod Filets
1 cup Hot Sauce
Peanut Oil for frying
1 cup Flour
1/2 tsp of each: Garlic Powder,  Cumin, Smoked Paprika & White Pepper
1 cup Mayonnaise (I used Hellmans because it isn't sweet)
1 cup Lump Crab, prepared & cooled
1 tsp minced garlic
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
1/2 Smoked Paprika
4 6 inch Pretzel Rolls
Lemon Wedges, optional

To Make Mayo:

Using a mortar & pestal, press kosher salt into garlic until a paste forms.
In a small bowl mix mayo, garlic paste, pepper and paprika.
Gently stir crab into mayo.
Cover and refrigerate for up to a week.

To Make Fish:
Heat oil in a heavy skillet to 375°
Place fish in a medium bowl.
Pour hot sauce over fish.
Turn fish to coat and let sit for 10 minutes
Mix flour and next 4 ingredients with a whisk and set aside.
Drain fish, discard hot sauce and shake in flour mixture until coated on all sides.
Carefully place fish in skillet and cook until golden brown on both sides, about 7 minutes.
Place fish on a paper towel lined plated and squeeze with lemon.

To Assemble Sandwich:

Layer each roll with a 1/4 cup crab mayo, a piece of cod, and garnish of your choice.  I used shredded kale, cucumber & red onion. 

ENJOY!