Description
This Crispy Fried Cod Sandwich features tender cod fillets coated in a flavorful, crunchy breadcrumb and cornmeal crust, fried to golden perfection. Served on soft sandwich buns with tangy tartar sauce, fresh lettuce, and pickle slices, this sandwich is a satisfying and delicious meal perfect for lunch or dinner in just 30 minutes.
Ingredients
Scale
Fish and Coating
- 4 cod fillets (about 4-6 oz each)
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 large egg
- 1 cup buttermilk (or whole milk)
- 1 cup panko breadcrumbs (for extra crunch)
- ½ cup cornmeal (optional, for extra texture)
- Vegetable oil (for frying)
Sandwich Components
- 4 sandwich buns (soft brioche buns or your favorite variety)
- 4 tablespoons tartar sauce (store-bought or homemade)
- 1 cup lettuce (shredded iceberg or romaine)
- 8-12 pickle slices (dill or bread-and-butter pickles)
- Lemon wedges (for garnish, optional)
Instructions
- Prepare the Cod: Pat the cod fillets dry with paper towels to ensure the coating adheres well and achieves a crispy texture. In a shallow bowl, mix the flour with salt, pepper, garlic powder, and paprika. In a separate bowl, whisk the egg with buttermilk. In a third bowl, combine the panko breadcrumbs and cornmeal if using.
- Coat the Cod: Dip each cod fillet first into the seasoned flour mixture, then into the egg and buttermilk wash, and finally into the breadcrumb mixture. Press gently to make sure the coating sticks firmly.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet and heat it over medium-high heat until it reaches 350°F (175°C). Test the readiness by dropping a small piece of bread into the oil—if it sizzles and browns quickly, the oil is ready.
- Fry the Cod: Carefully place the coated fillets into the hot oil, frying for 3-4 minutes per side until they turn golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary. Remove the fillets and drain on paper towels to remove excess oil.
- Assemble the Sandwich: Lightly toast the sandwich buns in the same skillet or another pan for added flavor and texture. Spread about a tablespoon of tartar sauce on the bottom half of each bun. Layer the fried cod fillet, followed by pickle slices and shredded lettuce. Top with the other half of the bun.
- Serve & Enjoy: Serve your crispy fried cod sandwiches immediately, accompanied by fries or chips if desired. Garnish with a fresh lemon wedge for an optional citrus squeeze that brightens the flavors.
Notes
- For extra crunchy texture, include cornmeal in the breadcrumb coating.
- Use fresh cod fillets that are roughly the same size for even cooking.
- Maintain oil temperature to ensure the fish fries evenly without becoming greasy.
- Swap the tartar sauce for a spicy mayo or aioli for a different flavor profile.
- Serve with lettuce and pickles for added freshness and crunch.
- Leftovers can be reheated in an oven to maintain crispiness.
