Current flyer Quality Foods - Valid from 12.09 to 18.09 - Page nb 2

Products in this flyer

sheet bun toast meat fish cod oven oil juice tomatoe bowl fillet sweet cheese slice light ground vegetable philadelphia pepper lettuce lemon cheddar

CRISPY COD HOAGIES Pony Cook Time Serves tn c Prep Time Ahoagie is a delicious type of sandwich that originated and got popularized in the Philadelphia area in and around the 1930s. It's often filled with meat and cheese, but you'll find tasty fish filled versions too, such as this one. Ingredients 11/4 cups panko (see Note) 1/2 tsp each paprika, onion & garlic powder 1/3 cup mayonnaise 1 tbsp vegetable oil 575 grams grey cod or other cod fillets Salt and freshly ground black pepper, to taste 4 hoagie buns Tartar sauce, to taste (see Note) 4 to 8 thin slices mozzarella, havarti or cheddar cheese 1 cup shredded lettuce 8 to 12 ripe tomato slices Sliced dill pickles, to taste Lemon slices and parsley sprigs, for garnish, optional Note:Panko is sold in our Asian foods aisle, Tartar sauce is sold in our bottled condiment aisle. To make your own sauce, in a bowl, combine 1/2 cup mayonnaise, 2 tbsp sweet green relish, 1 tbsp capers, finely chopped, 1 tsp whole grain Dijon mustard & lemon juice & Tabasco, to taste Method 1. Place panko in a large non-stick skillet and set over medium heat. Cook, toast and frequently stir panko until light golden, about 3 to 5 minutes. Transfer panko to a wide plate, mix in the onion powder, garlic powder and paprika, and then cool. 2. Place mayonnaise in a medium bowl. Line a large baking sheet with parchment paper (see Options). Brush top of the paper with the oil. Pat fish dry with paper towel, and then cut into 8 roughly equal pieces, removing any bones. Season fish with salt and pepper. 3. Preheat oven to 425 F. Add fish to the mayonnaise and turn to evenly coat. Coat each piece of fish in panko, firmly pressing it on to help it adhere. Set coated fish on the baking sheet. Bake fish 15 minutes, or until cooked through and crispy. 4, Spread buns with tartar sauce. Set 1 or 2 cheese slices on each bottom bun, and then top with lettuce and tomatoes. Set 2 pieces of fish on each bottom bun, top with pickles and top buns, and serve, garnished with lemon slices and parsley sprigs, if using. Options:You can coat the fish and set it in on the baking sheet many hours in advance Cover and refrigerate until ready to bake. Add 1 to 2 minutes more to the baking time, as the fish will be very cold