Bob Blumer’s hot cod sando has found its Newfoundland soul | Canada Voices

On the east coast of Canada, nothing says summer like freshly caught cod.

Canadian celebrity chef and cookbook author Bob Blumer, creator and host of Food Network’s The Surreal Gourmet and Glutton for Punishment, spent the first half of his summer serving up hot cod sandos at a popular pop-up at the Newfoundland Distillery in Clarke’s Beach, N.L.

“I first created this sandwich as a riff on the ubiquitous Nashville hot chicken sandwich, but over several years and pop-ups, it has shed its Southern accent and found its Newfoundland soul,” he says. Local cod is the star of his saucy sandos, but instead of deep-frying it, Blumer sears fillets in a hot pan, allowing its sweet, delicate flavour to shine.

Since the best sandwiches are constructed with layers of contrasting flavours and textures, he tames hot sauce with butter and maple syrup, and garlicky aioli provides a rich and creamy foil for crunchy turnip slaw piled over tender cod on soft, toasted brioche rolls. “It’s dressed with a tangy, turmeric-infused brine, inspired by Newfoundland’s traditional mustard pickles,” says Blumer. “Giving this sandwich its unmistakable sense of place.”

He shared his much-loved recipe so Canadians across the country can make their own at home.

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Bob Blumer’s Newfoundland hot cod sando

If cod isn’t available where you are, substitute haddock, halibut, lingcod, pickerel or your favourite whitefish. Serve with bread and butter pickles and your favourite chips – Blumer uses New Brunswick-made Covered Bridge.

Ingredients

• 4 5-ounce skinless cod fillets (ideally cut from the thick loin)
• Salt and pepper

Maple-chili Butter Sauce

• 4 tablespoons butter
• ½ tablespoon hot sauce (Tabasco, Louisiana, Frank’s)
• ½ tablespoon cayenne powder
• 1½ tablespoons maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon mustard powder
• 1 teaspoon smoked paprika, or paprika
• ¼ teaspoon freshly ground black pepper

Turnip slaw

• ¼ medium turnip, peeled
• 1 medium carrot, peeled
• ¼ small onion
• A bit of red cabbage and/or parsley for colour (optional)

Mustard pickle slaw dressing

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon turmeric
• ¼ teaspoon celery seed
• A pinch of ground clove
• A pinch of ground allspice
• Brown sugar or maple syrup to taste (start with a teaspoon)
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons neutral oil (such as canola)
• 4 brioche buns, split
• Bread and butter pickles

Aioli (optional – or substitute store-bought mayo)

• 3 garlic cloves, minced
• 1 egg yolk
• 1 teaspoon Dijon mustard
• ½ cup neutral vegetable oil (such as canola)
• Zest of 1 lemon + 2 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon salt

For the maple-chili butter sauce: Combine all ingredients in a small pot and set aside.

For the aioli: In a large bowl, combine the garlic, egg yolk and Dijon. Whisk for 30 seconds. While whisking, slowly – starting with a few drops at a time – drizzle in the oil. After the first few tablespoons of oil have been incorporated, increase the oil stream slightly and drizzle until all the oil is incorporated and the sauce is thick like mayonnaise. Whisk in zest, lemon juice and salt. Cover and refrigerate.

For the slaw: Shred the turnip, carrot, onion and cabbage with a food processor, grater or mandolin. Chop the parsley. Combine everything in a bowl. Whisk together all ingredients for the dressing and toss with the slaw.

Warm up the maple-chili butter sauce over low heat until the butter is melted.

In a large heavy-bottomed pan over medium-low heat, melt butter and toast buns cut side down until golden.

Pat cod fillets dry with paper towels, season with salt and pepper.

Set the same pan over medium-high heat. When it’s smoking, add oil. Count to five, then add the fish. Reduce heat to medium and cook on one side until the fillets are almost fully opaque (about 4 minutes depending on thickness). Flip and cook for one more minute.

Smear the toasted bun bottoms with aioli. Top each with a cod fillet, spoon the maple-chili butter generously over the fish, and pile on a generous mound of slaw. Top with a few pickle slices and the top bun. Serve with chips. Makes 4 sandos.