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One pot
Dairy Free

Crispy Fried Cod on Pretzel Buns

with Dill Mayo & Romaine Slaw

Cooking time

30 minutes




1070 /serving

Bavaria has brought much by way of savoury, satisfying food to the world: simply consider the mouthwatering taste of the Weißwurst-and-mustard combo, or the satisfaction derived from biting into plump Knödel (dumplings). The most classic food item to emerge from this Southern German state, however, has to be the soft pretzel. The twisted knots of pillowy dough seasoned with crystals of sea salt are best enjoyed when fresh and warm. Tonight we draw inspiration from the baking tradition, serving up two ultra-crispy fillets of breaded cod on toasted pretzel buns. A crunchy slaw comes together with crisp ribbons of romaine heart, julienned Chioggia beets and a sprinkling of aromatic dill. Slather on a decadent dill-and mustard-infused mayonnaise to complete this German-inspired dish. Guten Appetit!

We will send you:

  • 2 Cod fillets
  • 1 Romaine heart
  • 1 Bunch of dill
  • 225g Chioggia beets
  • 60ml Mayonnaise
  • 30ml Apple cider vinegar
  • 120g All-purpose flour
  • 1 Dill pickle
  • 15ml Whole grain mustard
  • 2 Pretzel buns
  • 9g Crispy cod spice blend (celery salt, black pepper, mustard, laurel bay leaves, nutmeg, paprika, Cayenne pepper, cloves, ginger, mace, cardamom, kosher salt)

Contains: Egg, Fish, Gluten, Mustard, Sulphites, Wheat

You will need:

Large high-sided pan
Olive oil
Salt & pepper
Total Fat
52 g
Saturated Fat
8 g
2360 mg
Total Carbs
109 g
11 g
43 g
9 g
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Mise en place
Halve the lettuce lengthwise, discarding the root end; thinly slice the lettuce leaves into ribbons. Halve the pickle crosswise; thinly slice ½ the pickle into rounds and small dice the remaining half. Peel and julienne the beets; toss with ½ the vinegar and season with S&P to taste. Pick the dill fronds off the stems; roughly chop the fronds. In a large bowl, combine the flour and the spice blend; season with S&P to taste. Add ½ cup water (double for 4 portions) to the seasoned flour and whisk until smooth.
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Prepare & cook the fish
In a large high-sided pan, heat a ¼ cup of oil on medium-high. Pat the fish dry with a paper towel; season with S&P to taste. Dip the fish in the batter and flip until coated. Add the coated fish* to the pan (shaking off any excess and adding oil to the pan if necessary) and fry, 3 to 4 minutes per side, until crispy and cooked through. Transfer to a paper towel-lined plate and season immediately with S&P. Set aside in a warm spot. Wipe out and reserve the pan.
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Make the romaine slaw
While the fish cooks, in a large bowl, combine ½ the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce, beets and ½ the dill. Toss to combine thoroughly.
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Make the dill mayonnaise
In a small bowl, combine the mayonnaise, mustard, diced pickles and remaining dill and vinegar; season with S&P to taste.
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Toast the buns & serve
In the reserved pan, heat a drizzle of oil on medium-high. Add the buns cut sides down to the pan and toast, 1 to 2 minutes, until warmed through. Divide the toasted bun bottoms between your plates. Top with a spoonful of the dill mayonnaise, fried fish, sliced pickles, a spoonful of the romaine slaw and the bun tops. Serve the remaining romaine slaw on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.