- 2 Fresh Cod Loin pieces
- 3 Tablespoons of Mayonnaise
- Lemon Juice (1 lemon is enough)
- 1 â1â2 Teaspoon of Old Bay Seasoning
- 1 Garlic Clove, minced
- 1 heaping Curly Parsley, chopped
- 1 â1â2 Cup of Panko Breadcrumbs
- Salted Butter
- Vegetable Oil
Rinse cod and pat dry with paper towels. Set aside on paper towels to absorb any extra liquid while preparing your sauce.
Put panko breadcrumbs onto a plate and set aside.
For the sauce, whisk together the mayo, lemon, garlic, parsley, and old bay rub. (Note: if using regular old bay start with 1 tsp and check flavors, the rub is less salty and has a touch of brown sugar.)
Take half of your sauce and brush a thick layer all over the cod. Place cod into the panko and with your hands gently press the bread crumbs to evenly coat all sides.
Heat the Blackstone Griddle to medium to medium/low heat and place 1 tbsp each oil and butter to melt together.
Gently place your cod for about 4-5 minutes per side, depending on thickness, turning once. Add more butter and oil to cook the other side.
Your Blackstone basting dome can be used after the first flip for 3 minutes, letting the fish finish cooking uncovered.
Serve fish with the reserved sauce, lemon wedge and garnish with parsley. Serve as is, over a salad, tacos or as a sandwich in your favorite bread.