Codfish Bokit Sandwich Recipe

Servings: 6

Ingredients

for the dough:
2 ¼ teaspoons active dry yeast
⅔ cup warm water
1 ⅓ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon lard
oil, for frying

for everything else:
2-3 fillets salt cod (use fresh cod if salt cod isn't available or if you don't want to deal with prepping salted cod)
2 avocados
1 large tomato
1 small head lettuce
kosher salt, freshly ground black pepper, and spices, to taste (extra, if you use fresh cod)

Directions

1. If you use salt cod, this recipe starts the night before you want to make the sandwich. You'll need to soak the cod overnight (12 hours) in a big bowl of fresh water. Change the water at least four or five times. It may seem like a hassle but it's worth it. The flavor of salt cod is pretty great.

2. In the last few hours that the cod is soaking, start making your dough. Proof your yeast in a few tablespoons of the water. Once proofed, mix the remaining water and your other dough ingredients in a big bowl.

3. When the dough is fully mixed, put a cloth over the top of the bowl and let it rise for a couple hours.

4. When the dough is fully risen, pound it back down and mold it into balls just a little bit smaller than a baseball. Set the balls aside to rise a little longer. While you're waiting, go ahead and chop the avocado, lettuce, and tomato.

5. Now get your big frying pan going. Add enough oil to cover the bottom of the pan, and raise the heat to medium-high.

6. Press each ball of dough down one more time into an even disk, and one-at-a-time, fry each one on both sides until the sides turn golden brown and the buns fluff a little bit. When done, set your buns aside to cool.

7. Now it's time for the fish. If you used salt cod, remove it from the water now, rinse it off, poach it for about 15 minutes, and then chop it up and set it aside to cool. If you used fresh cod, go ahead and spice it with salt and pepper, and pan fry it in a little oil.

8. You're finished, so make your sandwich! Carefully slice your buns in-half, fill them with fish, and then top them with veggies and chow down!

From The Rob Ford Bender Guide to Toronto's Best Sandwiches