Crowd-Pleasin' Cod Sandwiches

Think of these as a fish lover’s take on Welsh rarebit. Poached cod gets folded into a from-scratch cheddar cheese sauce built on a butter-and-flour roux, then spooned over toasted English muffin halves with a broiled tomato slice underneath.

The cheese sauce is what makes this worth the effort. Dry mustard and a dash of cayenne add a subtle heat that cuts the richness of the sharp cheddar, and Worcestershire sauce brings that fermented, umami depth. Tempering the beaten egg into the hot sauce thickens it into something closer to a savory custard than a standard cheese sauce, giving it body that clings to the flaked fish instead of running off the muffin.

Kitchen Tips

• Poach the cod gently in barely simmering water. A hard boil makes fish tough and dry.
• Temper the egg carefully: add a little hot sauce to the beaten egg first, then return it to the pan. Dumping the egg straight in will scramble it.
• Use the sharpest cheddar you can find. Mild cheddar melts fine but adds almost no flavor to the sauce.
• Broil the tomato slices just long enough to warm through and soften slightly, about one minute.

Variations

• Swap cod for haddock or halibut. Any firm white fish works well.
• Add a layer of sautéed spinach between the muffin and tomato for color and nutrition.
• Use sourdough toast instead of English muffins for a crunchier base.