Bering Sea Sub

Name: Bering Sea Sub | Foodservice Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 6 Lemon (thinly sliced); 36 Pieces PubHouse® Battered Cod 2-3oz 491152; 12 - 6 oz Sub Rolls (split + toasted); Fresh Parsley Sprigs; 1 lb Cabbage, shredded; 3 Ounces Scallions, thinly sliced; 4 Ounces Radish, thinly sliced; 2 Jalapeno Pepper (thinly sliced); 1/3 Cup Mayonnaise; 1/4 Cup Rice Vinegar; 1 1/2 Cups Mayonnaise; 2 Tablespoons Lemon Juice; 1 Tablespoon Lemon Zest (grated); 1 teaspoon Dijon Mustard; 3 Garlic Cloves (Minced)

12 servings

Ingredients

6 Lemon (thinly sliced)
36 Pieces PubHouse® Battered Cod 2-3oz 491152
12 - 6 oz Sub Rolls (split + toasted)
Fresh Parsley Sprigs

SLAW

1 lb Cabbage, shredded
3 Ounces Scallions, thinly sliced
4 Ounces Radish, thinly sliced
2 Jalapeno Pepper (thinly sliced)
1/3 Cup Mayonnaise
1/4 Cup Rice Vinegar

AIOLI

1 1/2 Cups Mayonnaise
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest (grated)
1 teaspoon Dijon Mustard
3 Garlic Cloves (Minced)

Directions

SLAW: Combine all the ingredients for the slaw and season.
AIOLI: Combine the ingredients for the aioli and season.
Fry lemon slices until lightly golden.
Prepare Pubhouse® Battered Cod according to label instructions.
Spread aioli on cut sides of rolls and top with slaw, cod, lemons, parsley, and bun top.