MAKE MY FISH RECIPES

Steps:

• 1. Make the umami stir fry powder (if desired): Toss all of the ingredients into a mini food processor or spice grinder. Blend to make a fine powder, scraping down the sides occasionally to make sure the dehydrated green onions are totally powderized. (This seasoning will keep in an airtight container in a cool, dry place for up to 6 months.) 2. Make the hash brown fish: Grate the potatoes with a food processor or by using the large holes of a box grater. 3. Bundle the shredded potatoes in a clean kitchen towel. Then, wring out the potatoes and discard the liquid. 4. In a large bowl, toss together the shredded potatoes, scallions and 1 teaspoon of umami stir fry powder or kosher salt. 5. Pat the fish dry with paper towels. Sprinkle the other teaspoon of umami stir fry powder or kosher salt on the fish fillets. 6. Heat a large cast iron or nonstick skillet over medium heat, and then add 2 tablespoons of oil or ghee to the hot pan. 7. Add two ?-cup mounds of potatoes to the pan and flatten them into rectangles, approximating the size of your fish fillets. 8. Smush a fish fillet onto each potato layer and cover each one with a thin layer of shredded potatoes. 9. Fry for 5 to 8 minutes or until the bottom layer of potatoes is crisp and golden brown. 10. Carefully flip the fillet packets over with a fish spatula and cook for another 5 to 8 minutes on the other side. 11. Once the other potato layer is nicely browned and the center of the fish registers 135?F on an instant-read thermometer, transfer to a plate. 12. Repeat steps 6 to 11 with the remaining fish and potatoes and serve with lemon wedges.

Steps:

• Stir together mayonnaise, relish, and lemon juice in a small bowl. Cover and chill until ready to use.
• Pulse panko in a small food processor until finely ground, about 15 pulses. Transfer to a shallow bowl. Whisk together eggs and 1 tablespoon water in a separate shallow bowl. 
• Cut cod into 4 portions (about 3- x 3-inches and 1/2-inch thick). Dip each portion into egg mixture, let excess drip off, and then dredge in ground panko. Repeat with remaining portions.
• Heat 1-inch of oil in a medium skillet over medium-high until oil reaches 300°F. Fry fish until lightly browned, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with salt. To serve, place 1/2 of a cheese slice on bottom on each bun, and top with a piece of fish. Spread 1 tablespoon of tartar sauce on each piece of fish; cover with top bun.