Crispy Fried Fish Sandwiches

1. POUR about 2 inches of oil into large deep skillet or cast-iron pan. Heat on medium heat to 350 to 365°F.
2. MEANWHILE, pat cod fillets dry with paper towels. Brush with 2 tablespoons oil. Mix garlic powder, onion powder, salt and pepper in small bowl; sprinkle evenly over both sides of fish.
3. PLACE flour in shallow bowl or dish. Mix eggs and RedHot Sauce in separate shallow bowl. Place panko in a third shallow bowl. Dip each cod filet in flour, followed by egg wash, and then panko, coating evenly on both sides and pressing to adhere.
4. CAREFULLY place the coated fish in hot oil. Cook until fillets are golden brown and fish is cooked through (internal temp. should reach 145°F). Transfer cooked fillets to paper towel-lined plate or wire rack to drain. Top immediately with American cheese.
5. TO ASSEMBLE, brush Texas toast (or cut-sides of rolls, if using) with melted butter. Generously drizzle RedHot Burger Squeeze Sauce onto one side of each slice of toast. Add shredded lettuce to 4 slices, top each with a cod fillet, and finish with top slice of toast. Serve with extra Burger Squeeze Sauce, if desired.

Tips:

• Try making these in your Air Fryer! Spray coated fillets lightly with cooking spray, then place in a single layer in a preheated 400°F air fryer (leave a little space between the fillets for air to circulate). Air fry 8 to 10 minutes. Carefully flip fish fillets and air fry 4 to 6 minutes longer or until crispy and cooked through.
• You can also bake fish fillets instead of frying! Place coated fish fillets on foil-lined sheet pan sprayed with no stick cooking spray. Spray fillets lightly with cooking spray. Bake in preheated 400°F oven 10 minutes. Carefully flip fillets and bake 10 minutes longer or until cooked through.