Description
This Crispy Fried Cod Sandwich recipe features golden, crunchy cod fillets coated in a seasoned breadcrumb and cornmeal mixture, fried to perfection, and served on soft buns with tartar sauce, fresh lettuce, and pickles. Perfect for a satisfying lunch or dinner, this sandwich combines crispy texture and bright flavors for a classic seafood delight.
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 Assembly
- 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 remove excess moisture, helping the batter adhere better and yielding a crispier result. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika to create a seasoned flour mixture. In a separate bowl, whisk the egg and buttermilk until combined. In a third bowl, mix the panko breadcrumbs and cornmeal for the crunchy coating.
- Coat the Cod: Take each cod fillet and first dip it into the seasoned flour mixture, ensuring it is evenly coated. Next, dip the fillet into the buttermilk and egg mixture to moisten it. Finally, press the fillet into the breadcrumb and cornmeal mixture, pressing gently to make sure the coating sticks well.
- Heat the Oil: In a large skillet, pour enough vegetable oil to about 1 inch deep and heat it over medium-high heat until it reaches 350°F (175°C). To test readiness, drop a small piece of bread into the oil; it should sizzle and brown quickly if the temperature is correct.
- Fry the Cod: Carefully lower the coated cod fillets into the hot oil to avoid splattering. Fry each fillet for about 3 to 4 minutes on each side, or until they turn golden brown and crispy. Do not overcrowd the skillet; cook in batches if needed. Once cooked, remove the cod and place on paper towels to drain excess oil.
- Assemble the Sandwich: Toast the sandwich buns lightly in the skillet or a separate pan if preferred. Spread about a tablespoon of tartar sauce on the bottom half of each bun. Place the fried cod fillet on top, then add 2-3 pickle slices and a generous amount of shredded lettuce. Cover with the top bun.
- Serve & Enjoy: Serve the sandwich immediately while hot and crispy. Optionally, garnish with a lemon wedge for a fresh citrus squeeze. Pair with fries or chips for a complete meal.
Notes
- Patting the fish dry is essential for a crispy coating.
- Using panko breadcrumbs adds extra crunch compared to regular breadcrumbs.
- Cornmeal is optional but provides a nice texture contrast.
- Maintain the oil temperature to avoid greasy or undercooked fish.
- Do not overcrowd the pan when frying; cook in batches if necessary for even cooking.
- Try brioche buns for a slightly sweet and soft bread complement to the crunchy fish.
- Leftover sandwiches can be stored in the fridge but are best enjoyed fresh to preserve crispiness.
