Our travels to St. Michaels served as an inspiration to this new and original recipe; cod dog rolls. Starting with fresh cod from our favorite local fish market, we set out to create our own version of beer battered cod. Much like the one we enjoyed on our travels, this recipe uses lager beer local to our area, and the addition of a spicy relish incorporating J.O. spice served in a toasted and buttered roll. Our first experience with J.O. spice was on Kent Island; one of our side trip excursions nearby St. Michaels. This spicy blend which is local to the Chesapeake Bay Area lends the perfect flavor to our cod batter and relish that tops our cod dog rolls! We started off our cod dog rolls by dipping the fish into a seasoned lager beer batter then fried them to a crispy golden brown. Topped off with a flavorful relish and then placed inside a buttered and toasted roll, these rolls make the ultimate late spring and summer treat. Make sure to serve them with crispy home fries for a unique and tasty side dish.

Enjoy

Beer Battered Cod Dog Rolls with J.O. Spice

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• Author: sgauley
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

Delicious beer battered cod served inside a buttered and toasted roll with sweet relish piled high on top. 

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Ingredients

Scale 1x2x3x

• 1 lb cod* (see note below)  
• 1 cup flour
• 6 oz local beer (we used a toasted lager) 
• 1/8 tsp. J.O. spice 
• 1/3 cup vegetable oil
• 4 hot dog rolls
• 2 tablespoons butter, melted

Relish

• 4 oz. purple cabbage, shredded 
• 2 oz. bread and butter pickles, diced
• 2 oz. Vidalia onion, diced 
• 1 tablespoon apple cider vinegar 
• 6 tablespoons mayonnaise 
• 1 tablespoon sugar 
• 1/8 teaspoon J.O. spice 

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Instructions

1. In a small bowl, add diced pickles, onions, and shredded cabbage. Mix throughly.
2. In a separate bowl, whisk together apple cider vinegar, mayonnaise, sugar, and J.O. spice.
3. Add all the vegetables into the dressing and stir thoroughly.
4. Place covered bowl into the refrigerator for 2 – 3 hours until the cabbage has softened and the flavors are well melded together. 
5. Put the 1 cup flour into a large bowl along with the 6 ounces beer and the 1/8 teaspoon of J.O. spice. Stir together until smooth and free of any lumps. 
6. Take a large bottomed skillet and add to it 1/3 cup vegetable oil. Turn to medium heat and allow oil to get hot. About 1-2 minutes. 
7. Take your pieces of cod and dunk them into the beer batter mixture, allowing the excess to drip off, before placing them gently into the preheated pan. Fry until each side is golden brown – about 6 minutes each side. 
8. Remove fish from pan and drain on paper towels to remove any excess oil. Allow to cool slightly. 
9. While the fish cools slightly, brush the hot dog rolls with butter. You can toast these in a toaster oven for about 3 minutes or place into a frying pan until each side is golden brown. About 2 minutes per side. Remove rolls from pan or toaster and begin to assemble the rolls. 
10. Place 1 piece of beer battered cod into each roll and top with a large scoop of the relish that’s been marinating in the fridge. 
11. Serve immediately. 

Notes

You might consider asking your local fishmonger to cut the cod into 4 ounce pieces of about equal length so they fit nicely into the hot dog roll. 

Serve alongside crispy home fries as a unique side dish. 

A malted lager beer is suggested for this recipe. 

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Dinner